Animal and Aquacultural Sciences
Considerable seasonal variations in milk quality
Anita Land, Bioforsk (English translation Ane Skjelfjord)
This year, an international book on milk quality is being launched. One of the chapters has been written by two of Norway’s foremost scientists in the field; Odd Magne Harstad, UMB and Håvard Steinshamn of Bioforsk.
The book “Improving the safety and quality of milk: Milk production and processing” is published by the internationally acclaimed Woodhead Publishing Ltd.
In their chapter the two scientists conclude, among other things, that there are considerable seasonal variations in milk quality, especially where fatty acid composition is concerned. For example, milk from grazing cows has a more favourable fatty acid composition. In this chapter, we have compiled existing scientific knowledge, say scientists Håvard Steinshamn of Bioforsk and professor Harstad of UMB. Feeding and milk quality are linked.
This is true for fatty acid composition, protein content, fat soluble vitamins and minerals, the scientists inform us. As far as protein quality is concerned, that is more dependent on genetics.
Odd Magne Harstad
Photo: Janne Brodin
They add that much can be done to influence milk quality through feeding, using roughage as well as concentrates. Grass silage is better than maize silage in relation to fatty acid composition and vitamin A and E content.
If the feed includes hay containing clover, the omega 3 fatty acid content of the milk will increase. A biologically varied feed, for example mountain grazing, will increase the CLA content of the milk. The authors explain the connections well in their chapter.
The book “Improving the safety and quality of milk: Milk production and processing” is number 188 in the Woodhead Food Series.
The book is being published as a response to the interests of consumers and industry alike in better manufacturing processes. One goal is to be able to guarantee the quality of the milk, both where hygiene and content are concerned.
The book is organized in four main chapters:
- Key requirements for milk quality and safety
- Contaminants in milk
- Safety and quality issues in raw milk production
- Safety and quality issues in milk processing
The editor, Mansel Griffiths, has compiled contributions from an impressive array of authors from all over the world. They do a very good job of making knowledge on milk quality accessible to a wider audience, to the benefit of the food industry as well as other readers. Mansel Griffiths is Professor of Food Science at University of Guelph, Canada, as well as Director for Canadian Research Institute for Food Safety.
This book on milk production and processing is the first of two. The second book will deal with sensory and nutritional quality of cows’ milk, and how to improve the two. Cheese researcher Siv Skeie of Universitetet for miljø- og biovitenskap has contributed to this second book.
Scientists Odd Magne Harstad and Håvard Steinshamn have appreciated the opportunity to contribute to this book series, and the fact that various organizations have financed their work through their own budgets.
The 520 page book is available in hardcover, and may be ordered at:
ISBN 1 84569 438 4
ISBN-13: 978 1 84569 438 8
£155.00 / US$265.00 / €195.00
Updated: 17.09.10Printerfriendly version
Del med en venn: