Milling & Baking News - September 22, 2009 - 47



 Dairy Products

Dry dairy product prices were mostly
higher last week with less milk available to driers as more was channeled to
schools. Butter prices also advanced, but
cheese values were mixed.
High-heat nonfat dry milk (N.D.M.)
prices rose 1c a lb on fairly good seasonal
demand and tight supplies. Low-heat and
medium-heat N.D.M. advanced 2c a lb
with steady to reduced production mostly
going to fill existing contracts. Demand
was good for the limited or reduced supply offered on the spot market. High-heat
prices have risen over 10% since the end
of July but still were more than 25% below
year-ago levels. Low-heat and mediumheat prices were up 12% to 20% from July,
depending on the region, but were 20% to
23% under year-ago levels.
Demand for dry whey was strong and
inventories were shrinking, pushing prices up 1c a lb. Spot offers were limited even
as production increased in most regions.
Prices of 34% whey protein concentrate
also rose 1c a lb. Production and supply
were adequate to fill contract commitments and for strong spot demand.

Prices of lactose and dry buttermilk
were unchanged, but a firm tone was
evident. Stocks of both were somewhat
light. Demand was fair to good.
Values for caseinate were expected to
be higher in the fourth quarter, ending
seven quarters of lower pricing. Since
all caseinate is imported, a factor is the
value of the dollar, which was near oneyear lows against other major currencies.
Butter prices at the Chicago Mercantile Exchange jumped 9c a lb last week.
Demand was fair to good and mostly
seasonal. Churning levels were mixed
due to variations in cream supplies.
Cheese prices were mixed. Cheddar
prices at the C.M.E. rose, but values of
most varieties were steady to lower at
the wholesale level. Supply was generally adequate for demand.
Dairy product exports were mixed for
the January-July period of 2009 compared
with the same span last year, according to
the U.S. Department of Agriculture. Exports of N.D.M. were down 48% for the
period but were up 1% for dry whey, up
8% for 34% whey protein concentrate and
up 19% for lactose. MBN

Cheddar barrels

Buttermilk powder

$ per lb, C.M.E.

f.o.b. plant, $ per lb

Ingredient Week

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

- Change from - Year
Sept. 18
Sept. 11 Sept. 4
ago
Whey powder
.30 @ .35
+1c
+1c
.18
Lactose
.23 @ .33
-
-
.15
Whey protein concentrate,
(34% edible)
.65 @ .70
+1c
+2c
.35
(80% edible)
2.25 @ 2.60
-
-
2.65
Whey protein isolate
(90% edible)
4.60 @ 5.10
-
-
4.50
Nonfat dry milk high-heat
Central/East
1.03 @ 1.17
+1c
+5c 1.40
West
.98 @ 1.07
+1c
+4c 1.35
Nonfat dry milk medium-low heat
Central/East
1.00 @ 1.07
+2c
+3c 1.30
West
.96 @ 1.04
+2c
+4c
1.20
Nonfat dry milk
C.M.E.
.95
-
-
1.31½
Buttermilk powder .93 @ 1.05
-
-
.95
Casein - acid
2.75 @ 3.00
-
-
5.35
Casein - rennet
2.75 @ 3.08
-
-
5.05
Caseinate
(f.o.b. ports)
3.00 @ 3.40
+10c
+10c
5.50

Cheese
$ per lb, Central

- Change from -
Sept. 18 Sept. 11 Sept. 4
C.M.E. cheddar barrels 1.29
+4c
+4¼c
C.M.E. cheddar blocks 1.33
+6c
+6c
Cheddar (Blocks 40#) 2.15¼
-
-
Mozzarella
2.17½
-2c
-3¾c
American 5# loaf
1.68½
-3½c
-12c

Year
ago
1.93¼
1.95½
2.44¾
2.46¼
2.33¼

Butter
$ per lb, Central

- Change from -
Year
Sept. 18 Sept. 11 Sept. 4
ago
1.27
+9c
+10c 1.72½

C.M.E. 93AA

Fluid products
$ per lb, Central

- Change from -
Sept. 18 Sept. 11 Sept. 4
C.M.E. class III milk
12.09
+5c
-4c
C.M.E. class IV milk
11.06
-
-

Year
ago
16.28
16.25

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

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

14C
ew¢.,u

LOFINE
DAIRY M [DWE ST, LIX.

* 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: Dan Trewin * 800-632-5618 * 14985 Glazier Avenue, Suite 620, Apple Valley, MN 55124
Email: dtrewin@cloﬁnedairy.com * www.cloﬁnedairy.com

bakingbusiness.com / world-grain.com

Milling & Baking News September 22, 2009 / 47
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Milling & Baking News - September 22, 2009

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