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Field Testing for Solids-Not-Fat and Protein¹

Department of Dairy Science, Washington State University, Pullman

ABSTRACT

Three recent studies (15, 17, 21) show that consumers, when given a preference, select milk containing a higher percentage of solids-not-fat (SNF). This preference for SNF may go as high as 12-13%, even though the same percentage of total solids is maintained with butterfat (21).

One can easily visualize changes in methods of merchandising dairy products. Regardless of these changes, other than water, the basic nutrients in milk, on the average, will be proportionately the same unless altered by shifts to a single breed or by genetic alteration of our cow population. We can also visualize that animal proteins will become deficient in many more areas of the world. Because the dairy cow can convert feeds unsuited for human consumption more efficiently than other animals, we can expect more recognition for milk proteins. Perhaps butterfat content is emphasized in pricing, because those breeds producing milk high in butterfat generally have higher SNF also, and a financial reward is necessary to maintain the SNF in market milk at reasonable levels.

¹ Scientific Paper No. 1974, Washington Agricultural Experiment Station, Pullman. Projects 1296 and 1378.