Milling & Baking News - January 12, 2010 - 47



 Dairy Products

Dairy product price changes were irregular last week with dry products
mostly steady to higher, cheese mostly
lower and butter slightly firmer.
Casein prices surged 60c a lb reflecting higher first-quarter contracted levels
resulting from tighter supplies in Europe
and Oceania. Caseinate prices rose sharply in late December for the same reasons.
Prices of 34% whey protein concentrate gained 3c a lb on continued strong
demand. Production was mixed due to
varying levels of cheese production.
Low-heat and medium-heat nonfat dry
milk were 3c a lb higher in the West but
held mostly steady in other areas, although
some weakness was noted in the Central
region, the U.S. Department of Agriculture
said. High-heat prices were unchanged.
Drying remained active, but schedules
were being reduced as schools reopened
and fluid milk demand increased. N.D.M.
inventories grew in most regions due to
only fair demand as buyers stood aside to
better determine price direction in 2010.
Dry whey and lactose prices were unchanged. Dry whey supplies were heavi-

Buttermilk powder

est in the Central region but tighter in
the East and West.
Dry buttermilk prices declined 2c a lb in
the Central region, held steady in the East
and were firm in the West, according to
the U.S.D.A. Demand was fair at best, and
production remained heavy in most areas.
Cheese prices were mostly lower as
production remained heavy due to plentiful milk supplies, but demand eased after
the pre-holiday rush. Cheddar block prices at the Chicago Mercantile Exchange
have plunged 30c a lb, or about 20%, since
early December, although declines in other types have been more modest.
Butter prices saw only minor changes.
Heavy churning eased after the holiday
as cream supplies declined. Butter inventories increased. Demand was light
with the trade awaiting reorders after
the holidays. Retail demand appeared to
be good during the holiday period.
November butter production was up
7% from October but down 10% from
November 2008, the U.S.D.A. said in its
latest Dairy Products report. Total cheese
production was down 2% from October
but up 2% from a year ago. MBN

Cheddar barrels

Dry products
f.o.b. plant, $ per lb
Jan. 8
Whey powder
.37 @ .42
Lactose
.33 @ .43
Whey protein concentrate,
(34% edible)
.90 @ .95
(80% edible)
2.25 @ 2.60
Whey protein isolate
(90% edible)
4.60 @ 5.10
Nonfat dry milk high-heat
Central/East
1.38 @ 1.56
West
1.31 @ 1.48
Nonfat dry milk medium-low heat
Central/East
1.36 @ 1.46
West
1.30 @ 1.40
Nonfat dry milk
C.M.E.
1.29 ½
Buttermilk powder 1.25 @ 1.40
Casein - acid
3.50 @ 4.20
Casein - rennet
3.50 @ 4.25
Caseinate
(f.o.b. ports)
4.10 @ 4.40

- Change from -
Dec. 31 Dec. 24
-
-
-
-

Year
ago
.15
.09

+3c
-

+4c
-

.48
2.25

-

-

4.60

-
-

+1c
+2c

.88
.86

-
+3c

-
+5c

.84
.80

-
-2c
+60c
+60c

+1c
-2c
+60c
+60c

.86
.63
3.15
3.25

-

+35c

4.10

Cheese
$ per lb, Central

- Change from -
Dec. 31 Dec. 24
+¼c
-¾c
-4c -15¾c
-3½c
-3½c
-8c
-11c
-½c
-2½c

Year
ago
1.07
1.07¼
2.17¾
2.13½
1.96¼

Jan. 8
1.34½

- Change from -
Dec. 31 Dec. 24
+1¾c
+1¾c

Year
ago
1.11

Jan. 8
14.30
14.65

- Change from -
Dec. 31 Dec. 24
+8c
-54c
-3c
-41c

Year
ago
10.95
10.00

Jan. 8
C.M.E. cheddar barrels 1.43¼
C.M.E. cheddar blocks 1.41
Cheddar (Blocks 40#) 2.28¾
Mozzarella
2.24¾
American 5# loaf
1.88

Butter

$ per lb, C.M.E.

f.o.b. plant, $ per lb

Ingredient Week

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

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

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

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Milling & Baking News - January 12, 2010

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