Full explanation
Milk protein is ~80% casein (drives cheese yield) and ~20% whey. Measured by Kjeldahl (N × 6.38) or IR spectrometry. Ukrainian baselines: Ukrainian Black-and-White 3.0–3.2%, Ukrainian Red 3.3–3.4%, Holstein 3.0–3.3%, Jersey 3.6–3.9%. Boosting factors: (1) quality TMR with NEL 6.8–7.1 MJ/kg DM; (2) balanced methionine and lysine (AminoPlus, Smartamine M); (3) rumen-bypass protected protein (toasted soy meal, canola); (4) trace minerals (Zn, Cu, Se, Co). Reducing factors: summer heat stress −0.1–0.3%, subclinical ketosis, mastitis. For mozzarella, casein ≥2.5% (total protein ≥3.1%) is critical. Ukrainian processors paying the biggest protein premium: TerraFood (+UAH 0.30–0.60/kg per 0.1% protein above base), Halychyna, Danone Ukraine.