Beating the drop this spring: What causes the fall in milk protein?
In certain situations, including when cows are not getting sufficient energy in their diets, milk protein percentages can drop to around 3.2–3.3%.
Milk protein levels generally drop around six weeks post-calving as the milk yield of cows increases.
This rise in milk yield creates a huge energy demand on the cow’s system, and as a result, typically, milk protein percentages will fall between 3.5–3.6%.
