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Perspective: Understanding raw milk quality and processing—Optimizing the dairy value chain from production through processing
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DOI：10.3168/jds.2026-28263.png)
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Abstract
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Meeting evolving consumer demands is fundamental to growing a healthy dairy sector. A visit to your local grocery store will give you major insight on the leading trends in dairy – consumers want more protein and less sugar. Products with more than 20 g of protein per serving, such as yogurt, cottage cheese, and ready-to-drink beverages, are easy to find. A few years ago, consumers who were tracking their protein intake were primarily athletes, but today, over 60% of consumers are focused on increasing their daily protein intake (Cargill, 2025). Further, when consumers were asked in a recent survey what qualities they use to define “healthy” food, the top answer was “good source of protein” chosen by nearly 40% of respondents, “fresh” coming in second (36% of respondents), and “low in sugar” in third (34% of respondents) (Ozubun, 2025). These top 3 qualities have remained consistent over the last 3 years, although their relative placement in the ranking has fluctuated. Notably, 28% of consumers indicated that “minimal or no processing” was a quality of healthy food, up 8% from 2022, while “low in total fat” dropped 5% in the ranking to just 17% of consumers indicating that this was a quality of healthy food.
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