REVIEW PAPER
Milk quality – a future approach from a researcher’s point of view
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1
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1430 Ås, Norway
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Norwegian Food Research Institute (Matforsk), Osloveien 1, 1430 Ås, Norway
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Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, 1430 Ås, Norway
CORRESPONDING AUTHOR
R, K. Abrahamsen   

Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1430 Ås, Norway
Publication date: 2007-01-26
 
J. Anim. Feed Sci. 2007;16(Suppl. 1):209–226
 
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ABSTRACT
The approach to the term “milk quality” varies among consumers, dairies and researchers and is therefore very difficult to define. Three main elements of the term are however dealt with in this paper. An increased understanding of the nutritional value of various milk components is necessary. How breeding and feeding can influence the nutritional quality of the milk or whether the processing properties of the milk are changed needs further investigation. A need for documentation of various quality aspects of milk produced in different regions will appear. Further research on the functional effect of genetic variants of proteins on dairy products is necessary if this factor is going to be an element in the breeding programmes.
ISSN:1230-1388