Whey and Dry Dairy Product Markets
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February 4, 2010
| WPC Central & West |
Dry Whey Central (Edible) |
Lactose Central & West |
Nonfat
Dry Milk Central & East |
Buttermilk
Powder Central & East |
| Edible
34% Protein .9000(NC) -1 .0000(NC) Mostly .9200 (NC) -.9475(-¼) |
Nonhygroscopic .3650(NC) - .4050(NC) Mostly .3700 (NC) - .3900(NC) |
Edible .2900 (-1) - .4600(NC) Mostly .3300(NC) - .3700(NC) |
Low/Medium
Heat |
1.0600 (-04) - 1.3650 (+2) |
| Dry
Whey West (Edible) |
Casein Central & West |
Nonfat
Dry Milk Central & East |
Buttermilk Western |
|
| Nonhygroscopic .3700 (NC) - .4300(NC) Mostly .3900 (NC) - .4200 (NC) |
Rennet Acid |
High
Heat 1.2500(-12½) - 1.4000 (-8) |
Mostly |
|
| Animal
Feed Whey Central |
Dry
Whey Northeast (Edible) |
Whole
Milk |
Nonfat
Dry Milk Western |
|
| Milk
Replacer .2200 (NC) - .3700 (NC) |
.3500(NC) - .4050(NC) |
National 1.3200 (-8) - 1.5200 (-8) |
Low/Medium
Heat 1.0500 (NC) -1.2350(-12) Mostly 1.0700 (-3) -1.1500(-14) |
|
| Nonfat
Dry Milk Western |
||||
High
Heat
|
Cheese Reporter makes every attempt in accuracy of these data.
However
Cheese Reporter does not guarantee the accuracy of these data and does not
assume liability for errors or omissions
