Whey and Dry Dairy Product Markets
May 8, 2008
| WPC Central & West |
Dry Whey Central (Edible) |
Lactose Central & West |
Nonfat
Dry Milk Central & East |
Buttermilk
Powder Central & East |
| Edible
34% Protein .9500 (NC) - 1.1825 (NC) Mostly 1.0900 (-1) -1.1350 (NC) |
Nonhygroscopic .2375 (NC) - .3100 (+½) Mostly .2475 (+¼) - .2650 (NC) |
Edible .1500 (NC) - .3800 (-2) Mostly .2250 (+½) - .3200 (NC) |
Low/Medium
Heat 1.2600 (-1) - 1.4900 (+6) Mostly 1.3500(+3) -1.4000 (+5) |
1.2600 (+7) - 1.3425 (+1¼) |
| Dry
Whey West (Edible) |
Casein Central & West |
Nonfat
Dry Milk Central & East |
Buttermilk Western |
|
| Nonhygroscopic .2700 (+1) - .3050 (-1½) Mostly .2750 (NC) - .2900 (NC) |
Rennet $5.6700(NC) - $6.0500(NC) Acid $5.5000(NC) - $6.1000(NC) |
High
Heat 1.3100 (+1¾) - 1.5500 (NC) |
Mostly |
|
| Animal
Feed Whey Central |
Dry
Whey Northeast (Edible) |
Whole
Milk |
Nonfat
Dry Milk Western |
|
| Milk
Replacer .1600 (NC) - .2200 (NC) |
.2650 (+½) - .3300 (NC) |
National 1.4900 (-6) - 1.8000 (NC) |
Low/Medium
Heat 1.2700 (+1) -1.4050 (+½) Mostly 1.3400 (NC) -1.3900 (+2) |
|
| Nonfat
Dry Milk Western |
||||
| High
Heat 1.3500 (+7) - 1.4600 (+1) |
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
