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Last Updated: August 20, 2007
One definition of milk protein to fat inversion (using crude protein, not true protein) is when fat test is 0.4 point lower than milk crude protein (i.e., 2.8% fat and 3.2% protein). If over 15 percent of the cows are inverted, there may be a problem, i.e. acidosis, using this definition. Many high-producing cows will be lower in fat than protein by 0.1 to 0.2 point due to nutrient shortages and demands.
Mike Hutjens, Extension Dairy Specialist, University of Illinois - Illini DairyNET
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