1.054
IF5
1.150
IF
Q3
JCR
1.7
CiteScore
0.396
SJR
Q2
SJR
40
MNiSW
165.24
ICV
REVIEW PAPER
 
CC-BY 4.0
 
 

Milk quality – a future approach. From the dairy industry´s point of view

H. Refsholt 1,  
J. Brendehaug 2,  
A. S. Biong 3,  
 
1
TINE BA, P.O. Box 25, N-0051 Oslo, Norway
2
TINE BA, P.O. Box 50, N-4358 Kleppe, Norway
3
TINE BA, P.O. Box 7, Kalbakken, N-0902 Oslo, Norway
J. Anim. Feed Sci. 2007;16(Suppl. 1):227–239
Publication date: 2007-01-26
KEYWORDS
ABSTRACT
Historically, milk quality has been defined as product related quality. Lately, more focus has been given to production related quality and consumer demands. The quality of Norwegian milk is very high, and the Norwegian dairy breed, has achieved great recognition abroad. The Norwegian Food and Nutrition Policy goals state that food should be nutritionally adequate and safe, healthy and produced in a sustainable way. We will influence the nutritional quality through feeding and breeding, and study taste and qualities of milk and products made from this milk. We will also focus on naturally bioactive components, and milk products according to place of origin and season.
CORRESPONDING AUTHOR
E. Selmer-Olsen   
TINE BA, P.O. Box 7, Kalbakken, N-0902 Oslo, Norway
 
CITATIONS (1):
1. Global trends in milk quality: implications for the Irish dairy industry
SJ More
Irish Veterinary Journal
ISSN:1230-1388