Increasing the production of milk components has become the main goal for many dairy producers as they are paid based on the yields of protein, fat and other solids and not necessarily the total milk volume. With increasing consumer demand for higher-protein dairy products, new investments in New York dairy processing plants, and the recent increase in milk fat, the focal point has shifted to dietary and management practices that increase milk protein to meet these demands and maintain an adequate fat-to-protein ratio in milk. As the genetic capacity of the modern dairy cow continues to improve, how do we meet the nutritional demands to maximize milk component production?