Lipid metabolite profiles and milk production for Holstein and Jersey cows fed rumen-protected choline during the periparturient period

Choline is important for assembly of very low density lipoproteins to export triglyceride from liver; however, studies to assess the effect of rumen-protected choline (RPC) supplementation on blood lipid metabolites in periparturient dairy cows have not been conducted. Thirty-two multiparous Holstein and 10 multiparous Jersey cows were randomly assigned to control or RPC treatments. A close-up diet was fed from approximately 3 wk before parturition through parturition, followed by a lactation diet from parturition through 49 d postpartum. For RPC, diets were top-dressed once daily with 60 g of a RPC product (25% choline as choline chloride) from 21 d before expected parturition through 21 d postpartum. Treatment did not affect dry matter intake either prepartum (12.0 vs. 12.1 kg/d for RPC and control, respectively) or during the first 3 wk postpartum (14.8 vs. 15.7 kg/d, respectively). Daily yields of 3.5% fat-corrected milk (39.4 vs. 37.4 kg/d), fat (1.46 vs. 1.38 kg/d), and protein (1.09 vs. 1.05 kg/d) did not differ statistically by treatment (RPC vs. control, respectively). Jersey cows in the control group had lower concentrations of nonesterified fatty acids and β-hydroxybutyrate in plasma during d 1 to 10 postpartum than did other breed and treatment combinations. Cows fed RPC tended to have greater serum triglycerides prepartum (17.0 vs. 14.7 mg/dL) and lower plasma phospholipid at parturition (65.2 vs. 78.1 mg/dL) than control cows. Treatment did not affect cholesterol and phospholipid at other time points, but concentrations followed patterns of dry matter intake pre- and postpartum. Cows were in moderate body condition score (mean = 3.3) at the start of the study and did not lose excessive condition by 3 wk postpartum (mean body condition score loss = 0.5); therefore, cows might not have been at great risk for hepatic lipid accumulation. Additionally, calculated Met balance was negative postpartum; supplemental RPC might not have spared enough Met to produce a physiological benefit. More research is needed to determine how choline affects prevention or alleviation of fatty liver syndrome and to confirm potential differences between Holstein and Jersey cows.     

Ovarian activity of Holstein and Jersey cows of diverse transmitting abilities for milk

The relationship between ovarian activity and milk yield was studied in 35 daughters of 24 Holstein sires and 17 daughters of 14 Jersey sires in the same herd. Ovulations and length of estrous cycles were determined by progesterone concentration in postmilking strippings three times per week, by weekly palpation per rectum, and by twice daily estrus detection. Transmitting abilities were for 4% fat-corrected milk of cows and their sires. Yields of 4% fat-corrected milk were estimated for 60, 90, 120, and 305 days in lactation. Postpartum intervals to first ovulation averaged 22 and 20 days for Holsteins and Jerseys, but the interval to first standing estrus was shorter for Jersey than for Holstein. Postpartum intervals to each of the first three ovulations and length of estrous cycles were unrelated to actual yield or transmitting ability for yield of 4% fat-corrected milk in either breed. The percentage of cows observed in standing estrus at each of the first three ovulations increased from 23 to 43%.     

Crossbreds of Jersey x Holstein compared with pure Holsteins for production, fertility, and body and udder measurements during first lactation

Jersey × Holstein crossbreds (J×H; n = 76) were compared with pure Holsteins (n = 73) for 305-d milk, fat, and protein production; conception rate; days open; proportion of cows pregnant within fixed intervals postpartum; and body and udder measurements during first lactation. Cows were housed at 2 research locations of the University of Minnesota and calved from September 2003 to May 2005. The J×H were mated to Montbeliarde sires, and Holstein cows were mated to Holstein sires. Best Prediction was used to determine actual production (milk, fat, and protein) for 305-d lactations with adjustment for age at calving, and records less than 305 d were projected to 305 d. The J×H (274 kg) and pure Holsteins (277 kg) were not significantly different for fat production, but J×H had significantly less milk (7,147 vs. 7,705 kg) and protein (223 vs. 238 kg) production than pure Holsteins. The J×H had significantly fewer days open than pure Holsteins (127 vs. 150 d). Also, a significantly greater proportion of J×H were pregnant at 150 and 180 d postpartum than pure Holsteins (75 vs. 59% and 77 vs. 61%, respectively). The J×H had significantly less body weight (60 kg) at calving, but significantly greater body condition (2.80 vs. 2.71). Furthermore, J×H had significantly less udder clearance from the ground to the bottom of the udder than pure Holsteins (47.7 vs. 54.6 cm), and greater distance between front teats (15.8 vs. 14.0 cm) than pure Holsteins during first lactation.     

Use of high-pressure-treated milk for the production of reduced-fat cheese

Pasteurized (65°C, 30 min), pressurized (400 MPa, 22°C, 15 min) and pasteurized–pressurized milks were used for reduced-fat (approximately 32% of total solids) cheese production. Pressurization of milk increased the yield of reduced-fat cheese through an enhanced β-lactoglobulin and moisture retention. In addition, pressurisation of pasteurized skim milk improved its coagulation properties. The cheeses made from pasteurized–pressurized and pressurized milks showed a faster rate of protein breakdown than the cheese made from pasteurized milk, that might be mainly attributed to a higher level of residual rennet. Hardness of the experimental cheeses, as determined by both the sensory panel and instrumental analyses, decreased as the moisture content and proteolytic degradation of the cheese increased (pasteurized>pressurized>pasteurized–pressurized). In general terms, pressurization of reduced-fat milk prior to cheese-making improved cheese texture and thus accounted for a higher overall acceptability, except for the cheeses made from pasteurized–pressurized milk at 60 d of ripening, whose acceptability score was adversely affected by bitterness.     

Genomic selection using indicator traits to reduce the environmental impact of milk production

The aim of this simulation study was to test the hypothesis that phenotype information of specific indicator traits of environmental importance recorded on a small-scale can be implemented in breeding schemes with genomic selection to reduce the environmental impact of milk production. A stochastic simulation was undertaken to test alternative breeding strategies. The breeding goal consisted of milk production, a functional trait, and environmental impact (EI). The indicator traits (IT) for EI were categorized as large-, medium-, or small-scale, depending on how the traits were recorded. The large-scale traits were stayability and stature; the medium-scale traits were live weight and methane in the breath of the cow measured during milking; and the small-scale traits were residual feed intake and methane recorded in a respiration chamber. Simulated scenarios considered information for just one IT in addition to information for milk production and functional traits. The annual monetary genetic gain was highest in the large-scale scenario that included stayability as IT. The annual monetary gain in the scenarios with medium- or small-scale IT varied from €50.5 to 47.5. The genetic gain improvement in EI was, however, best in the scenarios where the genetic correlation between IT and EI was ≥0.30 and the accuracy of direct genomic value was ≥0.40. The genetic gain in EI was 26 to 34% higher when indicator traits such as greenhouse gases in the breath of the cow and methane recorded in respiration chamber were used compared with a scenario where no indicator trait was included. It is possible to achieve increased genetic gain in EI by using a highly correlated indicator trait, but it requires that the established reference population for the indicator trait is large enough so that the accuracy of direct genomic values will be reasonably high.     

组合赋权法结合响应面分析法优化娟姗牛奶Mozzarella干酪制作工艺

以娟姗牛奶为原料乳,制作Mozzarella干酪,采用组合赋权法综合评价娟姗牛奶Mozzarella干酪的质量品质,并通过响应面分析法优化娟姗牛奶Mozzarella干酪的制作工艺。结果表明,Mozzarella干酪的色泽、风味、质构、特征结构的组合权重分别为0.052、0.427、0.351、0.170,质构指标中的硬度、弹性、凝聚性的组合权重分别为0.742、0.095、0.163,特征结构指标中的拉伸性、融化性、油脂析出性的组合权重分别为0.372、0.334、0.294。响应面分析法优化发现娟姗牛奶Mozzarella干酪的最佳工艺参数为:发酵剂添加量0.020%,拉伸温度76℃,拉伸时间3min,在此条件下娟姗牛奶Mozzarella干酪的理论综合值为15.97,实验验证综合值为15.99,模型拟合程度较高。      

Genetic and environmental parameters for milk production, udder health, and fertility traits in Mexican Holstein cows

Genetic and phenotypic parameters for Mexican Holstein cows were estimated for first- to third-parity cows with records from 1998 to 2003 (n = 2,971-15,927) for 305-d mature equivalent milk production (MEM), fat production (MEF), and protein production (MEP), somatic cell score (SCS), subsequent calving interval (CAI), and age at first calving (AFC). Genetic parameters were obtained by average information matrix-REML methodology using 6-trait (first-parity data) and 5-trait (second- and third-parity data) animal models. Heritability estimates for production traits were between 0.17 ± 0.02 and 0.23 ± 0.02 for first- and second-parity cows and between 0.12 ± 0.03 and 0.13 ± 0.03 for third-parity cows. Heritability estimates for SCS were similar for all parities (0.10 ± 0.02 to 0.11 ± 0.03). For CAI, estimates of heritability were 0.01 ± 0.05 for third-parity cows and 0.02 ± 0.02 for second-parity cows. The heritability for AFC was moderate (0.28 ± 0.03). No unfavorable estimates of correlations were found among MEM, MEF, MEP, CAI, and SCS. Estimates of environmental and phenotypic correlations were large and positive among production traits; favorable between SCS and CAI; slightly favorable between MEM, MEF, and MEP and SCS, between AFC and SCS, and between SCS and CAI; and small but unfavorable between production traits and CAI. Estimates of genetic variation and heritability indicate that selection would result in genetic improvement of production traits, AFC, and SCS. Estimates of both heritability and genetic variation for CAI were small, which indicates that genetic improvement would be difficult.     

A comparison of the quality of Cheddar cheese produced from seasonal and standardized milk

The quality of Cheddar cheese made from seasonal and standardized milk has been assessed over a 12-month period. There was a slight consumer preference for cheese made from seasonal milk, but the difference was small and unlikely to be of commercial significance. Grade scores for cheese 'body' were not reflected in a consumer taste panel assessment of the quality of the mature cheese.     

Genome-wide association for milk production traits and somatic cell score in different lactation stages of Ayrshire,Holstein, and Jersey dairy cattle

We performed genome-wide association analyses for milk, fat, and protein yields and somatic cell score based on lactation stages in the first 3 parities of Canadian Ayrshire, Holstein, and Jersey cattle. The genome-wide association analyses were performed considering 3 different lactation stages for each trait and parity: from 5 to 95, from 96 to 215, and from 216 to 305 d in milk. Effects of single nucleotide polymorphisms (SNP) for each lactation stage, trait, parity, and breed were estimated by back-solving the direct breeding values estimated using the genomic best linear unbiased predictor and single-trait random regression test-day models containing only the fixed population average curve and the random genomic curves. To identify important genomic regions related to the analyzed lactation stages, traits, parities and breeds, moving windows (SNP-by-SNP) of 20 adjacent SNP explaining more than 0.30% of total genetic variance were selected for further analyses of candidate genes. A lower number of genomic windows with a relatively higher proportion of the explained genetic variance was found in the Holstein breed compared with the Ayrshire and Jersey breeds. Genomic regions associated with the analyzed traits were located on 12, 8, and 15 chromosomes for the Ayrshire, Holstein, and Jersey breeds, respectively. Especially for the Holstein breed, many of the identified candidate genes supported previous reports in the literature. However, well-known genes with major effects on milk production traits (e.g., diacylglycerol O-acyltransferase 1) showed contrasting results among lactation stages, traits, and parities of different breeds. Therefore, our results suggest evidence of differential sets of candidate genes underlying the phenotypic expression of the analyzed traits across breeds, parities, and lactation stages. Further functional studies are needed to validate our findings in independent populations.     

Genetic analysis of Fourier transform infrared milk spectra in Danish Holstein and Danish Jersey

Fourier transform infrared milk spectral data are routinely used for milk quality control and have been revealed to be driven by genetics. This study aimed to (1) estimate heritability for 1,060 wavenumbers in the infrared region from 5,008 to 925 cm^?1, (2) estimate genomic correlations between wavenumbers with increased heritability, and (3) compare results between Danish Holstein and Danish Jersey cows. For Danish Holstein, 3,275 cows and 19,656 milk records were available. For Danish Jersey, 3,408 cows and 20,228 milk records were available. We used a hierarchical mixed model, with a Bayesian approach. Heritability of individual wavenumbers ranged from 0.00 to 0.31 in Danish Holstein, and from 0.00 to 0.30 in Danish Jersey. Genomic correlation was calculated between 15 selected wavenumbers, and varied from weak to very strong, in both Danish Holstein and Danish Jersey (0.03 to 0.97, and ?0.11 to ?0.97). Within the 15 selected wavenumbers, a subdivision into 2 groups of wavenumbers was observed, where genomic correlations were negative between groups, and positive within groups. Heritability and genomic correlations were higher in Danish Holstein compared with Danish Jersey, but followed a similar pattern in both breeds. Breed differences were most pronounced in the mid-infrared region that interacts with lactose and the spectral region that interacts with protein. In conclusion, heritability for individual wavenumbers of Fourier transform milk spectra was moderate, and strong genomic correlations were observed between wavenumbers across the spectrum. Heritability and genomic correlations were higher in Danish Holstein, with the strongest breed differences showing in spectral regions interacting with protein or lactose.     

Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese

In Italy, more than 75% of milk is used for cheese making. For this reason, milk composition and coagulation traits and cheese quality represent the most important tools for the economic development of the dairy sector. In particular, cheese quality varies in relation to cheese-making technology and breed of cow. The aim of this study was to investigate the effect of 3 types of milk, originating from Holstein-Friesian (HF), Brown Swiss (BS), and mixed of both breeds, on vat milk characteristics, cheese yield, and quality in 3 different typical Italian cheese-making conditions (Casolet, Vezzena, and Grana Trentino). One hundred forty-four cows (66 HF and 78 BS) were involved, and a total of 24 vats of milk were evaluated. At maturity, 30, 21, and 16 wheels of Casolet, Vezzena, and Grana Trentino cheese were analyzed. Brown Swiss cows yielded 9% less milk per day than HF cows, but milk showed greater contents of protein, casein, titratable acidity, and better rennet coagulation time and curd firmness than HF milk. The chemical composition and cholesterol content of the 3 types of cheese were similar between breeds, whereas the cheese made with BS milk showed greater contents of monounsaturated and polyunsaturated fatty acids. Cheese made with BS milk had greater b* (yellow component) than HF. Cheese yield, recorded at different ripening times, demonstrated that BS milk yielded more cheese than HF. Mixed milk showed values, on average, intermediate to HF and BS milk characteristics, and this trend was confirmed in cheese yield at different ripening times.     

A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk

A study has been carried out on the efficiency of the cheesemaking process when Cheddar cheese was made from milk showing the normal seasonal trends in composition and from milk that had been standardized to a crude protein: fat ratio of 0.9. Standardization resulted in a small loss of yield from a standard volume of milk (averaged over a complete year), but this loss was compensated by an almost equal gain in the efficiency of fat retention.     

Traditional Colonial-type cheese from the south of Brazil: A case to support the new Brazilian laws for artisanal cheese production from raw milk

Artisanal Colonial-type cheese is made from raw milk and is the main cheese produced by rural families of the southern region of Brazil. The aim of this study was to investigate, identify problems, and propose solutions for the current situation of small family farms producing and informally selling artisanal Colonial-type cheese located in the western part of Santa Catarina State in Southern Brazil. A semistructured questionnaire was employed in 12 rural properties to analyze the mode of production. Physical-chemical and microbiological analyses of water, raw milk, and cheese were performed, and it was found that 92, 50, and 100% of the samples, respectively, were outside of the current Brazilian regulatory parameters. None of the cheesemakers involved in this study met the requirements, as established by law, for artisanal cheese production from raw milk. This study concluded that technical support and changes in public policy are needed to ensure the preservation of this artisanal cheese, considering the historical importance and cultural traditions of these local communities and the socioeconomic importance of cheesemaking to family farming. Furthermore, more research on the safety of the cheese produced from raw milk is needed as well as the development of specific microbiological standards for artisanal Brazilian cheeses. Public policies aimed at guaranteeing food safety that formalize the commercialization of these cheeses will increase food security in those communities that currently produce artisanal cheese informally.     

The relationship of milk urea nitrogen to urine nitrogen excretion in Holstein and Jersey cows

The objectives of this study were to assess the relationship between urinary nitrogen excretion (UN, g/d) and milk urea nitrogen concentration (MUN, mg/dl) and whether the types of carbohydrates fed interacts with the dietary CP and the breed (size) of cows to affect this relationship. Eight multiparous cows (four Holstein and four Jersey) were fed four different diets in a 2 x 2 factorial arrangement of levels of crude protein (13 and 17%) and levels of neutral detergent fiber (30 and 40%). The experimental design was a split plot Latin square with breeds forming the main plots and diets forming the subplots. Experimental periods were 3 wk in length, with d 1 to 14 used for adjustment and d 15 to 19 used for a total collection of urine and feces. Crude protein concentrations had a significant effect on milk, milk fat and protein production, plasma urea N, MUN, and on N balance measurements (N intake, fecal and urinary N excretion, milk N production, N retention, apparent N digestibility, and N efficiency). Neutral detergent fiber levels had no effect on any production parameters or N balance measurements. The relationship between urinary N and MUN was linear over the range of MUN values observed and different for the two breeds. The breed effect on the UN-MUN relationship was no longer significant (P = 0.63) when body weight (BW) was included in the model. The optimal allometric coefficient for BW was 0.96 and was not different from 1.0. Therefore, the following equation is proposed to predict UN excretion based on MUN and BW: UN (g/d) = 0.0259 (+/- 0.0006) BW (kg) x MUN (mg/dl).     

Estimates of genetic parameters and eigenvector indices for milk production of Holstein cows

The objectives of the present study were to estimate genetic parameters of monthly test-day milk yield (TDMY) of the first lactation of Brazilian Holstein cows using random regression (RR), and to compare the genetic gains for milk production and persistency, derived from RR models, using eigenvector indices and selection indices that did not consider eigenvectors. The data set contained monthly TDMY of 3,543 first lactations of Brazilian Holstein cows calving between 1994 and 2011. The RR model included the fixed effect of the contemporary group (herd-month-year of test days), the covariate calving age (linear and quadratic effects), and a fourth-order regression on Legendre orthogonal polynomials of days in milk (DIM) to model the population-based mean curve. Additive genetic and nongenetic animal effects were fit as RR with 4 classes of residual variance random effect. Eigenvector indices based on the additive genetic RR covariance matrix were used to evaluate the genetic gains of milk yield and persistency compared with the traditional selection index (selection index based on breeding values of milk yield until 305 DIM). The heritability estimates for monthly TDMY ranged from 0.12 ± 0.04 to 0.31 ± 0.04. The estimates of additive genetic and nongenetic animal effects correlation were close to 1 at adjacent monthly TDMY, with a tendency to diminish as the time between DIM classes increased. The first eigenvector was related to the increase of the genetic response of the milk yield and the second eigenvector was related to the increase of the genetic gains of the persistency but it contributed to decrease the genetic gains for total milk yield. Therefore, using this eigenvector to improve persistency will not contribute to change the shape of genetic curve pattern. If the breeding goal is to improve milk production and persistency, complete sequential eigenvector indices (selection indices composite with all eigenvectors) could be used with higher economic values for persistency. However, if the breeding goal is to improve only milk yield, the traditional selection index is indicated.     

Genome-wide association study for milk production traits in a Brazilian Holstein population

Advances in the molecular area of selection have expanded knowledge of the genetic architecture of complex traits through genome-wide association studies (GWAS). Several GWAS have been performed so far, but confirming these results is not always possible due to several factors, including environmental conditions. Thus, our objective was to identify genomic regions associated with traditional milk production traits, including milk yield, somatic cell score, fat, protein and lactose percentages, and fatty acid composition in a Holstein cattle population producing under tropical conditions. For this, 75,228 phenotypic records from 5,981 cows and genotypic data of 56,256 SNP from 1,067 cows were used in a weighted single-step GWAS. A total of 46 windows of 10 SNP explaining more than 1% of the genetic variance across 10 Bos taurus autosomes (BTA) harbored well-known and novel genes. The MGST1 (BTA5), ABCG2 (BTA6), DGAT1 (BTA14), and PAEP (BTA11) genes were confirmed within some of the regions identified in our study. Potential novel genes involved in tissue damage and repair of the mammary gland (COL18A1), immune response (LTTC19), glucose homeostasis (SLC37A1), synthesis of unsaturated fatty acids (LTBP1), and sugar transport (SLC37A1 and MFSD4A) were found for milk yield, somatic cell score, fat percentage, and fatty acid composition. Our findings may assist genomic selection by using these regions to design a customized SNP array to improve milk production traits on farms with similar environmental conditions.     

Dynamics of culling for Jersey,Holstein, and Jersey × Holstein crossbred cows in large multibreed dairy herds

The objective of this observational study was to describe and compare the dynamics of reason-specific culling risk for the genetic groups Jerseys (JE), Holsteins (HO), and Jersey × Holstein crossbreds (JH), considering parity, stage of lactation, and milk yield, among other variables, in large multibreed dairy herds in Texas. The secondary objective was to analyze the association between survival and management factors, such as breeding and replacement policies, type of facilities, and use of cooling systems. After edits, available data included 202,384 lactations in 16 herds, ranging from 407 to 8,773 cows calving per year during the study period from 2007 to 2011. The distribution of lactation records by genetic group was 58, 36, and 6% for HO, JE, and JH crosses, respectively. Overall culling rates across breeds were 30.1, 32.1, and 35.0% for JH, JE, and HO, respectively. The dynamics of reason-specific culling were dependent on genetic group, parity, stage of lactation, milk yield, and herd characteristics. Early lactation was a critical period for “died” and “injury-sick” culling. The risk increased with days after calving for “breeding” and, in the case of HO, “low production” culling. Open cows had a 3.5 to 4.6 times greater risk for overall culling compared with pregnant cows. The odds of culling with reason “died” within the first 60 d in milk (DIM) were not significantly associated with genetic group. However, both JE and JH crosses had lower odds of live culling within the first 60 DIM compared with HO cows (OR = 0.72 and 0.82, respectively). Other cow variables significantly associated with the risk of dying within the first 60 DIM were cow relative 305-d mature equivalent (305ME) milk yield, parity, and season of calving. Significant herd-related variables for death included herd size and origin of replacements. In addition to genetic group, the risk of live culling within 60 DIM was associated with cow-relative 305ME milk yield, parity, and season of calving. Significant herd-related variables for live culling included herd-relative 305ME milk yield, herd size, type of facility, origin of replacement, and type of maternity. Overall, reason-specific culling followed similar patterns across DIM in the 3 genetic groups.     

A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk

In this work, the polar metabolite pool of commercial caprine milk was studied by gas chromatography-mass spectrometry and multivariate statistical data analysis. Experimental data were compared with those of cow milk and the discriminant analysis correctly classified milk. By the same means, differences due to heat treatments (UHT or pasteurization) on milk samples were also investigated. Results of the 2 discriminant analyses were combined, with the aim of finding the discriminant metabolites unique for each class and shared by 2 classes. Valine and glycine were specific to goat milk, talose and malic acid to cow milk, and hydroxyglutaric acid to pasteurized samples. Glucose and fructose were shared by cow milk and UHT-treated samples, whereas ribose was shared by pasteurized and goat milk. Other discriminant variables were not attributed to specific metabolites. Furthermore, with the aim to reduce food fraud, the issue of adulteration of caprine milk by addition of cheaper bovine milk has been also addressed. To this goal, mixtures of goat and cow milk were prepared by adding the latter in a range from 0 to 100% (vol/vol) and studied by multivariate regression analysis. The error in the level of cow milk detectable was approximately 5%. These overall results demonstrated that, through the combined approach of gas chromatography-mass spectrometry and multivariate statistical data analysis, we were able to discriminate between milk typologies on the basis of their polar metabolite profiles and to propose a new analytical method to easily discover food fraud and to protect goat milk uniqueness. The use of appropriate visualization tools improved the interpretation of multivariate model results.     

Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production

A mass balance optimization model was developed to determine the value of the κ-casein genotype and milk composition in Cheddar cheese and whey production. Inputs were milk, nonfat dry milk, cream, condensed skim milk, and starter and salt. The products produced were Cheddar cheese, fat-reduced whey, cream, whey cream, casein fines, demineralized whey, 34% dried whey protein, 80% dried whey protein, lactose powder, and cow feed. The costs and prices used were based on market data from March 2004 and affected the results. Inputs were separated into components consisting of whey protein, ash, casein, fat, water, and lactose and were then distributed to products through specific constraints and retention equations. A unique 2-step optimization procedure was developed to ensure that the final composition of fat-reduced whey was correct. The model was evaluated for milk compositions ranging from 1.62 to 3.59% casein, 0.41 to 1.14% whey protein, 1.89 to 5.97% fat, and 4.06 to 5.64% lactose. The κ casein genotype was represented by different retentions of milk components in Cheddar cheese and ranged from 0.715 to 0.7411 kg of casein in cheese/kg of casein in milk and from 0.7795 to 0.9210 kg of fat in cheese/kg of fat in milk. Milk composition had a greater effect on Cheddar cheese production and profit than did genotype. Cheese production was significantly different and ranged from 9,846 kg with a high-casein milk composition to 6,834 kg with a high-fat milk composition per 100,000 kg of milk. Profit (per 100,000 kg of milk) was significantly different, ranging from $70,586 for a high-fat milk composition to $16,490 for a low-fat milk composition. However, cheese production was not significantly different, and profit was significant only for the lowest profit ($40,602) with the κ-casein genotype. Results from this model analysis showed that the optimization model is useful for determining costs and prices for cheese plant inputs and products, and that it can be used to evaluate the economic value of milk components to optimize cheese plant profits.