Anhydrous Milk Fat -3.1%
Butter -9.1%
Butter Milk Powder -7.6%
Cheddar +1.4%
Skim Milk Powder -5.2%
Whole Milk Poeder -3.3%
Anhydrous Milk Fat -3.1%
Butter -9.1%
Butter Milk Powder -7.6%
Cheddar +1.4%
Skim Milk Powder -5.2%
Whole Milk Poeder -3.3%
A total of 18.2 million dairy cow records are now contributing to genetic improvement in Australia’s industry. And thanks to a new DataGene initiative called
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