0.857
IF5
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JCR
0.92
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SJR
20
MNiSW
165.24
ICV
REVIEW PAPER
 
CC-BY 4.0
 
 

Milk quality – a future approach from a researcher’s point of view

R, K. Abrahamsen 1  ,  
G. I. Borge 2,  
O. M. Harstad 3,  
A. Haug 3,  
 
1
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1430 Ås, Norway
2
Norwegian Food Research Institute (Matforsk), Osloveien 1, 1430 Ås, Norway
3
Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, 1430 Ås, Norway
J. Anim. Feed Sci. 2007;16(Suppl. 1):209–226
Publish date: 2007-01-26
KEYWORDS
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.
CORRESPONDING AUTHOR
R, K. Abrahamsen   
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1430 Ås, Norway
ISSN:1230-1388