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Manipulation of milk fat composition to meet market needs

Published online by Cambridge University Press:  22 November 2017

J Verner Wheelock  and
Philip C Thomas
J Verner Wheelock
Affiliation:
Food Policy Research School of Biomedical Sciences University of Bradford BRADFORD West Yorkshire BD7 1DP
Philip C Thomas
Affiliation:
Food Policy Research School of Biomedical Sciences University of Bradford BRADFORD West Yorkshire BD7 1DP
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Extract

There is growing interest in healthy eating. Current trends are being reinforced by the supermarket chains, which now regard the trends towards healthy eating as a permanent shift in consumer attitudes to food rather than a passing fad.

The 1984 COMA report on “Diet and Cardiovascular Disease” recommended a 25% reduction In the consumption of saturated fats. It was suggested that this change could be made by reducing total fat intake but would be facilitated by an accompanying shift in the polyunsaturated/saturated fatty acid ratio (P:S). For the average British diet with a P:S ratio of 0.23, fat Intake would need to be reduced by 25% but with a move to the recommended ratio of 0.45 the required reduction would he 17%. Milk fat is particularly implicated in these recommendations since it is moderately high In saturated fatty acids and very low in polyunsaturated fatty acids; the P:S ratio is approximately 0.03.

Type
Consumer Attitudes and Heat Composition
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 90
Copyright
Copyright © The British Society of Animal Production 1986

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References

1 “Does the Consumer Really Care?” Fallows, Stephen and Gosden, Heather (1985) (Available from Food Policy Research, University of Bradford. Price £6.50 Including p & p)Google Scholar
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