Goat Milk

The U.S. dairy industry has traditionally relied on monthly milk production reports from the USDA to monitor the availability of milk supplies and project dairy product output. Historically, decreases in farmgate milk production indicated reduced supplies of both fluid milk and key milk components, like butterfat and protein, which are essential for producing dairy products such as cheese, butter, and yogurt. A decline in milk supplies often signaled the potential slowdown of dairy processor expansion plans.

However, the dynamics of U.S. milk production are evolving. While the total volume of milk production has declined for 14 consecutive months through September 2024, the production of butterfat and protein—key components in many dairy products—has increased in 12 of those months. This shift underscores a significant transformation in the industry, where milk composition now plays a more critical role than overall milk volume.

A report from CoBank’s Knowledge Exchange describes this “decoupling” of fluid milk production from milk component production as a paradigm shift driven by increased consumer demand for manufactured dairy products. More than 80% of U.S. milk is used for producing solid dairy products that depend heavily on milk components, while less than 20% is used in fluid beverages.

To adapt to these changes, the report suggests that the USDA’s milk production reports should be expanded to include data on protein and butterfat levels, providing a more comprehensive view of the industry. Corey Geiger, lead dairy economist at CoBank, noted, “A more robust report would be informative to producers, processors, and retailers for better planning and risk management.”

The shift in focus from milk volume to milk solids is reshaping the dairy market. Cheese production, for instance, has benefitted from higher butterfat and protein yields in milk, with each 100 pounds of milk yielding 11.2 pounds of cheese in 2023, compared to 10.1 pounds in 2010.

This trend extends beyond the U.S. domestic market, as manufactured dairy products are driving export growth, further emphasizing the demand for milk components. With over $7 billion invested in new dairy processing capacity, both at home and abroad, the industry is poised for continued growth in response to these shifting demands.

The Milk Component Pricing provisions have incentivized dairy producers to focus on increasing protein and butterfat content in their milk, driven by soaring consumer demand for high-quality dairy products like cheese and yogurt.

While updating the USDA’s monthly milk reports to include milk component data may pose challenges, Geiger emphasizes the long-term benefits for the industry, given the permanent shift towards milk solids in consumer preferences.

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Guernsey Dairy has encountered issues with both its cheese packaging and organic milk production over recent weeks, impacting product availability. Customers are returning cheese after problems with the packaging equipment meant it has been going mouldy.

Managing Director Andrew Tabel revealed that faulty seals on the back of some mild cheese packaging had ‘caused a slow leak of the nitrogen/CO2 mix, which is essential for preserving cheese and extending its shelf life’.

While only a small number of the distributed packs were affected, the decision was made to withdraw remaining stock as a precaution. So far, around 30 packs have been returned out of the 1,620 distributed during the affected period. Tabel assured that adjustments to the packaging equipment had been made, and a trial run with rigorous checks would soon confirm if the problem was fully resolved.

On the organic milk front, Tabel explained that an outdated thermograph, used to measure temperatures, needed replacement, but a direct substitute was unavailable. Engineers fitted a similar device, which is currently being programmed. A trial will determine if organic milk can return to shelves in the coming days.

Local retailers indicated minimal disruption. Ian Wood, a local supplier, noted only a few customer complaints regarding spoiled cheese, which were quickly resolved with replacements or refunds. The issue with organic milk, which has persisted for about four weeks, affected only a small portion of the product line and caused no significant difficulties.

Patrick Kilroy-Doyle, who supplies the Forest Stores, said he had not been adversely affected on this occasion. ‘Apart from having no organic milk it’s been business as usual really,’ he said.

Retailers have been kept informed throughout, and with corrective measures underway, Tabel expects operations to return to normal soon.

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Cottage cheese is a good source of minerals such as calcium, magnesium, potassium, phosphorus, zinc, and selenium, which play a vital role in many of the body functions. The health benefits of cottage cheese include weight loss, a good supply of protein, B complex vitamins, and healthy fats.

What is Cottage Cheese?

Cottage cheese is prepared by boiling and curdling milk with the help of acidic substances such as lime or vinegar. As the milk boils, it starts to curdle, forming lumps of curd. This curd is then pressed to squeeze out the whey or milk serum to form a big lump of curd or cheese.

Cheese is a milk product that is made in a number of different ways and can be purchased in different forms depending on the milk and fat content. The different types of cheese include hoop cheese, farmer cheese, pot cheese, paneer, queso blanco, and various others. Each of these cheeses is prepared with a different procedure and sometimes different ingredients are added. Thus, different kinds of cheeses have evolved with different flavors.

The process of preparing cottage cheese and commercial cheese is somewhat similar. The only difference is in the proportion of milk used to obtain the cheese.

According to the USDA National Nutrient Database, nutrients found in cottage cheese (100 g) include energy (98 kcal), carbohydrates (3.38 g), fat (4.5 g), sugar (2.6 g), protein (11.12 g), vitamin A (37 ugs), and vitamin D (21 ugs). Some trace elements found in cottage cheese include calcium, iron, magnesium, phosphorous, potassium, sodium, selenium, and zinc.

Cottage cheese is formed when casein, a milk protein, reacts with acid and coagulates. This is one of the favorite proteins for athletes, bodybuilders, sprinters, and various sports enthusiasts because casein is a very slow-digesting protein and releases energy slowly. Whey protein is also a preferred type, which is a by-product of cottage cheese. Whey is very healthy and popular amongst sports and fitness enthusiasts. It can be stored in a cool place to be used at a later time.

9 Health Benefits of Cottage Cheese

Cottage cheese provides many health benefits, which are listed below:

Rich in Protein

One of the biggest benefits of cottage cheese is the high amount of casein protein found in it. It is believed that cow’s milk may contain the highest amount of casein protein among various kinds of milk. The amount of protein contained in cottage cheese is ideal for vegetarians in supplying them with the required amount of daily protein. Cottage cheese does not require any amount of cooking and it can be consumed directly. A study cited in JAMA Network shows that drinking milk provides excess energy in some children.

Good For Pregnant Women

Cottage cheese is recommended for pregnant women along with athletes due to various essential nutrients found in it. They need calcium and cottage cheese is a very good source of it. Cottage cheese also contains phosphorus, an important element found in bones, which is also recommended during pregnancy.

Rich in B-complex Vitamins

B-complex vitamins, found in cottage cheese, are helpful in various metabolic activities in our body. They include vitamin B12, riboflavin, pantothenic acid, thiamin, niacin, and folate.

• Vitamin B12 is needed for proper brain functioning and helps in absorbing iron.
• Riboflavin helps in converting carbohydrates into energy.
• Pantothenic acid acts as a synthesizer that helps in forming proteins, fats, carbohydrates, and amino acids in our body.
• Thiamin helps in converting sugars into energy in the pyruvate dehydrogenase system.
• Niacin plays an important role in digestion, energy production, and cholesterol reduction.
• Folate helps in fetal development in pregnant women, producing red blood cells, and keeping the heart healthy.

Strengthen Bones

Calcium is one of the major elements associated with milk and milk products such as curd or cottage cheese. The benefits of calcium-rich foods may include bone strengthening and weight loss. The amount of calcium in cottage cheese is 8% of the daily recommended value. Calcium may help in building strong bones throughout childhood and adulthood. Eating calcium-rich foods during pregnancy and later years is helpful, especially in the prevention of osteoporosis. It also helps the nervous system in sending nerve impulses.

Help Maintain Blood Sugar Levels

Cottage cheese help reduce blood sugar levels. Many recommend it as one of the best snacks to have for people with diabetes. In a study conducted by a team of researchers from the University of Minnesota, USA, and published in the Nutrition and Metabolism Journal, men who ate 25 grams of cottage cheese with 50 grams of sugar had 38% lower blood sugar afterward, compared to those who consumed sugar alone.

Improve Biological Functions

Zinc found in cottage cheese is about 4% of the daily recommended value. In the human body, it is found in the brain, muscles, bones, kidneys, liver, prostate, and eyes. It helps in the metabolism of DNA and RNA. Zinc is one of the trace elements whose presence in our body helps in improving the immune system and digestion. It is also useful for relieving stress and anxiety, curing night blindness, improving ocular health, preventing appetite loss and prostate disorder, and fighting various infections. Moreover, it acts as an antioxidant too.

Improve Digestion

Cottage cheese contains phosphorus, which can play a major role in the formation of DNA and RNA. It is a major component in forming bones along with calcium. Phosphates may also help in digestion, excretion, and in the production and extraction of energy in the cells. A 2012 study shows that moderate intake of cottage cheese along with other fruits, vegetables, vegetable oils, and whole grains is effective in achieving and maintaining weight loss.

Have Antioxidant Properties

Selenium is a trace element found in cottage cheese. It is required in very small quantities, not more than 50 mcg to 70 mcg in adults. Selenium is useful as an antioxidant that protects cells and DNA from damage.

Cholesterol Levels in Cottage Cheese

The level of cholesterol in cottage cheese depends upon the type of milk used for preparing it. If whole milk is used for cheese preparation, the cholesterol content would be higher (33 mg per cup) as compared to low-fat milk (10 mg per cup) or no fat milk (4 mg per cup). So, if you are health conscious, use low-fat versions of cottage cheese to avoid extra fat intake and excessive cholesterol.

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