From Wall Street Journal:

U.S. dairy farmers are working to increase the butterfat content in milk as Americans consume more cheese and butter. Efforts include using different cow breeds and feed mixes to ensure cows produce fattier milk. The average butterfat in milk has climbed past 4%, surpassing the previous record set during World War II. This trend highlights a shift in consumer demand and the agricultural industry’s response to meet it.



Read more: More Cheese, Please: Farmers Are Squeezing Cows for Fattier Milk