Whey and Dry Dairy Product Markets
Do You Need Historical Whey Prices? We have them: 1993 - current. Contact us at kthome@cheesereporter.com
September 2, 2010
August 19, 2010
| WPC Central & West |
Dry Whey Central (Edible) |
Lactose Central & West |
Nonfat
Dry Milk Central & East |
Buttermilk
Powder Central & East |
| Edible
34% Protein .9200(NC -1.0200(NC) Mostly .9450 (NC) -.9750(NC) |
Nonhygroscopic .3100(NC) - .3800(NC) Mostly .3250(NC) - .3650(NC) |
Edible .1800(NC) - .4275(NC) Mostly .2900(NC) - .3525(NC) |
Low/Medium
Heat |
1.2800 (NC) - 1.4400(NC) |
| Dry
Whey West (Edible) |
Casein Central & West |
Nonfat
Dry Milk Central & East |
Buttermilk Western |
|
| Nonhygroscopic .3425 (+¼) - .4075(NC) Mostly .3500 (NC) - .3950 (NC) |
Rennet Acid |
High
Heat 1.3000(+3) - 1.3600 (NC) |
Mostly |
|
| Animal
Feed Whey Central |
Dry
Whey Northeast (Edible) |
Whole
Milk |
Nonfat
Dry Milk Western |
|
| Milk
Replacer .2400 (NC) - .3250 (NC) |
.3525(NC) - .3825(NC) |
National 1.5800 (NC) - 1.7000 (+3) |
Low/Medium
Heat 1.1000 (+5) -1.2200(+2) Mostly 1.1200 (+4) -1.1750(NC) |
|
| 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
