Hostname: page-component-7bb8b95d7b-wpx69 Total loading time: 0 Render date: 2024-09-19T08:27:36.093Z Has data issue: false hasContentIssue false
  • English
  • Français

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.
Get access

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Banks, W. Clapperton, J.L. and Kelly, M.E. 1980. Effect of oil enriched diets on the milk yield and composition, and on the composition and properties of the milk fat, of dairy cows receiving a basal ration of grass silage. Journal of Dairy Research 47: 277–285.Google Scholar
Belury, M.A. 1995. Conjugated dienoic linoleate: a polyunsaturated fatty acid with unique chemoprotective properties. Nutrition Reviews 53: 83–89.Google Scholar
British Standards Institution 1996. Animal and Vegetable Fats and Oils. Determination of Iodine value. BS 684, Section 2.13, BSI, London, UK.Google Scholar
Fearon, A.M., Mayne, C.S. and Charlton, C.T. 1998. Effect of naked oats in the dairy cow's diet on the oxidative stability of the milk fat. Journal of the Science of Food and Agriculture 76: 546–552.Google Scholar
Hawke, J.C. and Taylor, M.W. 1983. Developments in Dairy Chemistry – 2: Lipids, (ed Fox, P.F.) pp. 37–81. Applied Science Publishers, London, UK.Google Scholar
Murphy, J.J., McNeil, G.P., Connolly, J.F. and Gleeson, P.A. 1990. Effect on cow performance and milk fat composition of including full-fat soya beans and rapeseeds in the concentrate mixture for lactating dairy cows. Journal of Dairy Research 57: 295–306.Google Scholar
Rossell, J.B. 1989. Intermediate shelf life products as illustrated by fats and fatty foods. Food Science and Technology Today 3: 235–240.Google Scholar
Sonntag, N.O.V. 1979. Bailey's Industrial Oil and Fat Products (Volume 1, 4th edition) (ed Swern, D.) pp. 99–176. John Wiley and Sons, Chichester, UK.Google Scholar