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Accounting for Protein in Dairy Manufacturing Processes¹

Department of Agricultural Economics, Utah State University, Logan

ABSTRACT

Measurement of protein by dye-binding methods will greatly facilitate in-plant reconciliation of purchased protein with the quantities actually entering into finished dairy products. Fourteen preliminary examples covering various situations indicate that protein recovery or accountability of 99% or better can be achieved if care is exercised in recording weights, ingredients, and testing.

Therefore, processors should have the necessary incentive to alter existing milk purchasing formulae to allow for direct protein payments. Assuming a reliable protein test is employed, all that is necessary is to apply the same dye-binding coefficient, whether tests are being conducted on finished products or on herd milk.

While it is possible to utilize protein measurements to compute skimmilk equivalents, nothing can be gained from this conversion, because definition of a given quantity of skimmilk in terms of protein is lacking.

¹ Approved as Utah Agricultural Experiment Station Journal Paper 734.

² Formerly graduate assistant, Utah State University.