Genetics provide a strong foundation for positioning herds to benefit from evolving milk pricing structures. While fat and protein have both shown gains of the past 30 years, the growing gap between them highlights the need for greater emphasis on protein in selection and breeding decisions.

When we talk about producing protein, we often think of the percentage shown on the milk paycheque and the kilograms of protein delivered. In practice, however, improving milk protein starts much earlier and in a more concrete place: the rumen.

In early spring, cooler temperatures and low to moderate humidity often allow cows to remain comfortable and productive with minimal environmental stress. As spring turns into summer, however, conditions change.

For Idaho dairies, 2025 brought pressures from both outside and inside the operation. Policy uncertainty, trade friction and shifting dairy processor expectations shaped the scenario, but the most lasting effects may come from decisions made in barns, feed centers and breeding programs.

Nationally, the average 2024 DHI test-day herd SCC was 181,000 cells per milliliter, unchanged from 2023, according to a summary report from the Council of Dairy Cattle Breeding (CDCB) and compared to previous reports from CDCB and the USDA’s Animal Improvement Programs Laboratory.

At the heart of the approach of harvesting high-quality milk is ensuring farmers have a thorough understanding of key milk quality parameters, including milk composition, somatic cell count (SCC), bacterial count and the absence of contaminants.

U.S. milk producers again saw a decrease in average somatic cell counts (SCC) based on an annual summary of Dairy Herd Improvement (DHI) test-day results.

Through the beginning of the fall, we continue to see this variation between milk protein and butterfat prices. Make a plan with your nutritionist and consultants to develop strategies that can and should be put in place to increase profits.