Milling & Baking News - March 4, 2014 - 53


Dairy Products
Dry dairy product prices were mostly
unchanged while butter prices advanced.
Most cheese prices gained ground on
strong demand, although buyers were
becoming more leery of price advances
and tried to buy on dips in prices.
High-heat and low/medium-heat
nonfat dry milk prices were mostly
unchanged across all regions, although the
top side of some price ranges advanced.
Production of low/medium-heat N.D.M.
was steady to slightly heavier, allowing
some processors to build inventories,
which was seen as adequate to still tight
in some areas. Spot offers were limited.
Domestic demand was moderate while
export interest remained good. The highheat N.D.M. market in the Central and
East regions was steady. Production was
intermittent, and most supplies were
going to fulfil commitments.
Dry whey prices also were mostly
steady. The market tone was firm in quiet
trading, with many manufacturers focused
on fulfilling contract commitments.
Production was steady. Domestic demand
was considered good, and export interest
was active, the U.S.D.A. said.

Prices of 34% whey protein concentrate
dipped 2c a lb. Some potential buyers had
moved to the sidelines and were relying
on inventories as they waited for prices to
soften. Production was increasing.
Dry buttermilk prices were unchanged,
but the market's tone was weaker with
many buyers showing price resistance.
Supplies were building in the Central
region. In the East, heavy butter churning
was producing significant buttermilk
volumes going into inventories.
Lactose, casein and caseinate prices
were unchanged.
CME Group cheddar cheese prices
advanced almost daily but only posted
modest gains for the week. Wholesale
cheese prices advanced slightly except
for American process. Food service and
retail cheese orders increased.
CME Group butter prices eased
slightly until surging 10c a lb on Friday.
Cream supplies were ample. Domestic
demand increased slightly as the Easter
holiday baking season approached. The
market's tone was steady. According to
the U.S.D.A., butter in storage on Jan.
31 was 138.1 million lbs, an amount 33%
smaller than a year ago. MBN

Nonfat dry milk high-heat Central

C.M.E. 93AA Butter
f.o.b. plant, $ per lb

$2.00

$ per lb, C.M.E.

$2.40
$2.20

$1.80

$2.00

$1.60

$1.80
$1.40

$1.60

$1.20
M

$1.40
M

Ingredient Week

Dry products
f.o.b. plant, $ per lb

- Change from - Year
Feb. 28
Feb. 21 Feb. 14
ago
Whey powder
.61 @ .66
-
+1c
.51
Lactose
.46 @ .66
-
-
.58
Whey protein concentrate
(34% edible)
1.67 @ 1.90
-2c
-3c
1.18
(80% edible)
...
...
...
...
Whey protein isolate
(90% edible)
...
...
...
...
Nonfat dry milk high-heat
Central/East
2.10 @ 2.21
-
+1c 1.60
West
2.10 @ 2.19
-
+2c 1.57
Nonfat dry milk medium-low heat
Central/East
2.05 @ 2.16
-
-
1.48
West
2.04 @ 2.12
-
-
1.47
Nonfat dry milk
C.M.E.
2.07¾
+¾c +1¾c 1.52¾
Buttermilk powder 1.85 @ 1.95
-
-
1.35
Casein - acid
5.00 @ 5.40
-
-
4.50
Casein - rennet
4.90 @ 5.20
-
-
3.90
Caseinate
(f.o.b. ports)
5.60 @ 5.80
-
-
5.05

Butter
Feb. 28
1.88

- Change from -
Feb. 21 Feb. 14
+9½c
+11c

Year
ago
1.57½

Feb. 28
C.M.E. cheddar barrels 2.20
C.M.E. cheddar blocks 2.22¼
Cheddar (Blocks 40#) 2.41¼
Mozzarella
2.79¼
American 5# loaf
2.38

- Change from -
Feb. 21 Feb. 14
+4¼c +13¾c
+6c +11¾c
+1½c -19½c
+1¾c -19½c
-¼c -19¼c

Year
ago
1.56
1.57½
2.46½
2.43¾
2.17½

- Change from -
Feb. 21 Feb. 14
-2c
+4c
-6c
+9c

Year
ago
16.98
17.65

$ per lb, Central
C.M.E. 93AA

Cheese
$ per lb, Central

Fluid products
$ per cwts, Central
C.M.E. class III milk
C.M.E. class IV milk

Feb. 28
23.18
23.44

Compiled from private sources, U.S. Department of
Agriculture and Chicago Mercantile Exchange.

Keep your ingredient costs in line.
Wi h
With our risk management program, we've b
ik
' been b i i you
bringing
quality ingredients at competitive prices for nearly 100 years.

* AA Butter - Salted & Unsalted (Domestic & Imported)
* AMF/Butteroil (Domestic & Imported)
* Whole Milk Powder (Domestic & Imported)
* Nonfat Dry Milk
* Pasteurized Grade A Fluid Sweet Cream
* Cheeses - Cheddar, Mozzarella & Cream Cheese

Contact: Jennifer D. Ingram * 800-441-1001 * P.O. Box 335, 1407 New Road, Linwood, NJ 08221
Email: jingram@cloﬁnedairy.com * www.cloﬁnedairy.com

bakingbusiness.com / world-grain.com

Milling & Baking News March 4, 2014 / 53

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Milling & Baking News - March 4, 2014

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