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Modifying milk fat composition – An example of current technology in practice

Published online by Cambridge University Press:  27 February 2018

A.M. Fearon  and
C.S. Mayne
A.M. Fearon
Affiliation:
Food Science Department, Department of Agriculture for Northern Ireland and School of Agriculture and Food Science, The Queen’s University of Belfast, Newforge Lane, Belfast BT9 5PX, Northern Ireland, U.K.
C.S. Mayne
Affiliation:
Agricultural Research Institute of Northern Ireland, Hillsborough, Co. , Down BT26 6DR, Northern Ireland, U.K.
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Abstract

In the autumn of 1997 a butter manufacturer in Northern Ireland was approached by their principal buyer and asked to consider how the store's own brand creamery butter product could be improved in order to compete with the new spreadable butters and spreads arriving in the marketplace. In succeeding months, meetings between groups representing the dairy processing industry, animal production specialists, food scientists and animal feed manufacturers set in motion a major project aimed at managing the transfer of scientific technology into a commercial operation. Each group within the project had their own objectives and the level of risk associated with their involvement varied between the groups. However, it was undoubtedly the interaction between groups that was the most significant factor in the overall success of the project in producing a naturally spreadable creamery butter which has received extremely favourable consumer feedback.

Type
Opportunities for non-nutritional manipulation of milk composition and application of current technology in practice
Information
BSAP Occasional Publication , Volume 25: Milk Composition , 2000 , pp. 241 - 247
Copyright
Copyright © British Society of Animal Science 2000

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