Low Sat Milk Trials

1. Farmright Ltd
Low 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