We invite you to watch the webinar: “WHY IS IT MORE DIFFICULT TO INCREASE MILK PROTEIN THAN MILK FAT?”
In this webinar, the speaker discusses:
- The physiology of milk component synthesis.
- The relationship between milk protein and lactose concentrations.
- Practical strategies for increasing milk protein content.
Mike VandeHaar provides a detailed explanation of how the major milk components are synthesized, with particular emphasis on the relationship between protein and lactose. Based on the biology of milk synthesis, he explains why it is much more challenging to influence milk protein concentration through nutrition than milk fat concentration.
The webinar also presents findings from scientific studies demonstrating how changes in dietary nutrient composition — including starch, fat, and protein — can affect milk protein levels.
ABOUT THE SPEAKER
Mike VandeHaar grew up on a dairy farm in Iowa and earned degrees in biology and animal nutrition. Since 1988, he has been a faculty member at Michigan State University. His research has primarily focused on improving the productivity and efficiency of dairy heifers and lactating cows.
From 2010 to 2024, Mike led a team of U.S. researchers developing genomic tools to improve feed efficiency. Today, the team is focused on creating genomic tools to reduce methane emissions from dairy cattle.
He served on the National Academies of Sciences, Engineering, and Medicine (NASEM) committee responsible for revising the nutrient requirements of dairy cattle, published in 2021. Mike has also been actively involved in the leadership of the American Dairy Science Association (ADSA) and currently serves on its Board of Directors as Past President.