Whey and Dry Dairy Product Markets

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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
1.1900(+4) -1.2800(+3)

Mostly
1.2000(+2) -1.2500 (NC)
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
$3.9000(NC) - $4.3000(NC)

Acid
$3.9000(NC) - $4.2500(NC)

 High Heat
1.3000(+3) - 1.3600 (NC)


1.1800 (+1) - 1.2525(NC)

Mostly
1.2000 (+2) - 1.2200(NC)
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
1.1900(+4) - 1.3400(NC)

 

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