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Milkfat characteristics and functionality: opportunities for improvement

Hillbrick, Gordon and Augustin, M. 2002, Milkfat characteristics and functionality: opportunities for improvement, Australian journal of dairy technology, vol. 57, no. 1, pp. 45-51.

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Title Milkfat characteristics and functionality: opportunities for improvement
Author(s) Hillbrick, Gordon
Augustin, M.
Journal name Australian journal of dairy technology
Volume number 57
Issue number 1
Start page 45
End page 51
Publisher Dairy Industry Association of Australia
Place of publication Melbourne, Vic.
Publication date 2002-04
ISSN 0004-9433
Summary Manipulation of the composition of milkfat has the potential to improve the nutritional properties and physical functionality of milkfat and its acceptability in the market. The modifications that have been targeted from a nutritional perspective have included:
(a) reducing the ratio of saturated to unsaturated fatty acids;
(b) increasing the level of omega-3 polyunsaturated fatty acids; and
(c) increasing the content of conjugated linoleic acid.
From a physical functionality viewpoint, the outcome targeted has been an improvement in the spreadability of butter by altering milkfat composition to reduce the hardness of milkfat. Both on-farm strategies and the application of appropriate post-farm processing technologies may be used to alter the milkfat composition to enhance its nutritional image and its physical functionality for a range of product applications. However, changes in milkfat composition that are desirable for a specific nutritional purpose or for one type of milk-based product may not meet all the desirable requirements of another milkfat or dairy product. Furthermore, modification of the milkfat composition can also have an influence on the processing characteristics of milk and the quality of finished dairy products. It is essential to substantiate the benefits of specific target nutritional or physical functionality outcomes before the introduction of breeding goals, altered milk production systems or post-farm processing operations to manipulate milkfat composition. This paper reviews the variation in milkfat characteristics and the strategies that have been used to modify milkfat composition to achieve milkfat with altered nutritional and physical functional properties.
Language eng
Field of Research 090899 Food Sciences not elsewhere classified
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2002, Dairy Industry Association of Australia
Persistent URL http://hdl.handle.net/10536/DRO/DU:30008564

Document type: Journal Article
Collections: Research Services Division
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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.