The Component Pricing of Milk Revisited
重新审视了牛奶成分定价的研究，指出以往研究结果差异的原因，并基于脂肪与非脂固形物的关系，认为美国牛奶的黄油脂肪定价可能低估了脂肪相对于非脂固形物的价值。
Abstract Various studies have addressed the impact of component pricing on milk marketing. All required an estimate of the implicit prices of components under an existing scheme. In this paper, we show why results differed between studies, and we present evidence that they drew inappropriate conclusions. A reformulation based on the relationship between fat and solids‐not‐fat percentages in milk leads to the conclusion that butterfat pricing schemes for milk may have underpriced fat relative to solids‐not‐fat rather than overpriced butterfat in U.S. produced milk.