Milk composition--manufacturing properties

Feeding and milk protein production

This paper reviews the effects of feeding on milk protein production. It deals, first, with the chemical composition of the milk proteins and the extent to which the composition is influenced by diet, the synthesis of proteins in the mammary gland and the effects of variations in the supply of amino acids and of the energy-yielding nutrients that are absorbed from the gastrointestinal tract. There is then an examination of the impact of changes in dietary energy and protein supply on the content and yield of protein in milk and specific consideration of particular features of ration formulation, including supplementary energy concentrate foods, supplementary lipids and amount and type of supplementary protein foods. Finally, it is argued that the effects of diet on milk protein production are evaluated best simply in terms of milk protein yield; some of the pitfalls of interpreting information on milk protein content in practice are pointed out.

It is concluded that the yield of milk protein is determined by the dietary supply of energy-yielding constituents and protein but that presently employed systems for ration formulation do not provide a satisfactory means of interrelating milk protein yield and the intake of nutrients in the cow's diet.

Milk utilization and manipulation of composition in the future

Milk composition varies greatly throughout the year, due largely to the effects of the diet of the cow and the stage of lactation. Whilst such variations go unremarked with bottled and cartoned milk, they are of major importance to manufacturers who use milk as a raw material. The most obvious example is when the yield of a dairy product is affected, e.g. in Scotland, the volume of milk required to produce 1 kg butter varies between 21.1 and 23.3 1 at different times of the year.

In addition, however, some of the more subtle changes in milk composition either affect product quality, e.g. the ease with which butter may be spread, or cause processing difficulties, e.g. instability during heating processes. This paper reviews some of our current knowledge on the relationship between milk composition and the properties of some dairy products — butter, whipping cream, Cheddar cheese, ultra-heat treated milk and full-cream evaporated milk. The aim is to identify those milk components that affect each product or process and then enquire how milk composition may be altered to effect improvements — whether at the farm by dietary manipulation or at the creamery by technological adjustment.

It is believed that all the evidence indicates that, despite difficulties due to restrictive legislation, the answer must lie at the creamery. The farmer should concentrate on producing desirable milk solids at the lowest possible cost and leave the technologist to do the fine tuning that leads to improved products.