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Low Sat Milk Trials

Low Sat Milk Trials

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  • 1. Farmright LtdLow Sat Milk Trials
  • 2. Consumption of saturated fatty acid in the UK Milk, butter and cheese contribute to approx 30% of total fat intake and 40% of total saturated fatty acid intake in the UK adult population (Givens and Shingfield, 2006) Milk and dairy products are the primary source of C12:0 and C14:0 in the human diet and a major contributor to C16:0 consumption Even modest changes in the fatty acid composition of milk fat are likely to significantly benefit long-term human health
  • 3. Opportunity and Challenge Opportunity: Supply the market with nutritionally enhanced milk and dairy products of lowered saturated fatty acid content and higher concentrations of beneficial unsaturated fatty acids Challenge: To lower saturated fatty acid content in milk and dairy products (circa 15%) without; Substantially increasing trans fatty acid concentrations Depressing milk butterfat percentages Compromising animal health or fertility Reducing shelf life or sensory attributes of milk and dairy products
  • 4. Options available Changing the cow s diet alters the composition of milk fat Options available include; 1. Fresh grass/legume forages + Relatively inexpensive - Seasonal variation in milk fat composition 2. High levels of oilseed + Known to decrease milk saturates - Substantial increases in trans fatty acid content and decrease milk fat percentage 3. Specialised Feed supplement + Allows strategic and predictable changes in milk fat composition - Expensive
  • 5. The farmright strategy The farmright strategy for reducing saturated fatty acid content of milk fat involves:- the use of a novel rumen protected oil supplement THAT inhibits de novo fatty acid synthesis in the bovine mammary gland in a controlled, predictable and sustainable manner
  • 6. Case Study Trials with 30 to 40 cows fed conventional diets supplemented with a rumen protected oil supplement providing between 500 and 750 g/day of long chain fatty acids (mainly as oleic acid). Target 10-15% reduction in milk total saturate content Milk fatty acid composition measured during trial Liquid milk, cream and butter manufactured from the lowered saturated milk for extensively testing to evaluate product organoleptic properties and texture Applied to production of hot milk drinks, baked goods and cheese
  • 7. Milk fat composition std vs. modified milk Conventional Modified 70 60 50 40 30 20 10 0 C12:0/C14:0/C16:0 Trans C18:0 cis-9 C18:1 Saturates PUFA
  • 8. Key Findings Range of decreases in saturated fatty acid content of milk fat from 10 to 16% Lower saturate butter was softer than standard butter Decrease in the quantity of fat needed to produce baked goods Low sat cheese performed well as ingredient in ready meal dishes in terms of flavour and texture Positive trend in preference for new products including milky drinks with reduced saturated fat

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