Opportunities for varying the composition of cows' milk*

International Journal of Dairy Technology - Tập 40 Số 4 - Trang 96-99 - 1987
W. Banks1
1Hannah Research Institute, Ayr KA6 5HL, Scotland

Tóm tắt

At present, only two approaches for modifying the composition of bovine milk can be applied in practice: (a) changing to a breed other than the predominant Friesian and (b) dietary manipulation. Although other breeds may produce milk of high fat and protein content, the high yield of the Friesian, allied to the fact that it is an acceptable meat animal, probably ensures its continued dominance. In terms of diet, the content, yield and type of milk fat are easily susceptible to manipulation. However, the specialized diets required for this type of manipulation would probably incur extra costs, and it is not clear if the improved properties of the butter, eg, a butter having better low‐temperature spreadability, could attract a better return in the market. Protein content and yield are fairly insensitive to diet, and the consensus is that protein composition is invariant. Currently, the most sensible strategy for the dairy farmer appears to be to produce milk as cheaply as possible, and to leave it to the technologists to convert the components into a range of attractive, nutritious foodstuffs.

Từ khóa


Tài liệu tham khảo

10.1017/S0022029900015764

10.1017/S0022029900020902

EEC Dairy Facts and Figures(1985)Federation of United Kingdom Milk Marketing Boards Thames Ditton Surrey.

Fogerty A C, 1980, Factors Affecting the Yield and Contents of Milk Constituents of Commercial Importance, 142

Martin P A, 1987, Reduction in the saturated fatty acid contents of cow's milk fat through diet formulation, Proceedings of the Nutrition Society

10.1017/S0022029900016083

Storry J E, 1980, Factors Affecting the Yield and Contents of Milk Constituents of Commercial Importance, 105

Thomas P C, 1980, Factors Affecting the Yield and Contents of Milk Constituents of Commercial Importance, 142

Thomas P C, 1984, Milk Compositional Quality and Its Importance in Future Markets, 53

Thông tin
Thông tin xuất bản

International Journal of Dairy Technology

Tập 40 Số 4

96-99

Thông tin tác giả