TY - JOUR
T1 - A cross-continental animal science perspective on milk fat research
T2 - what has happened and where are we heading?
AU - Vargas-Bello-Pérez, Einar
AU - Gonzalez-Ronquillo, Manuel
AU - Ghavipanje, Navid
AU - Zhang, Naifeng
AU - Gómez-Cortés, Pilar
AU - Leskinen, Heidi
AU - Pacheco, David
AU - Islam, Mohammad Ashiqul
AU - Kholif, Ahmed E.
AU - Mele, Marcello
AU - Loor, Juan J.
AU - Kliem, Kirsty E.
N1 - In China, precision nutrition is a common issue addressed by researchers in the field of dairy farming, such as the dietary addition of 5% rumen-protected polyunsaturated fatty acids (sesame oil) to increase the content of UFA, MUFA, and CLA in milk (Xu et al., ). Research in the milk processing field focuses on optimizing milk fat quality, including altering inherent lipid components, and adding exogenous lipids (Song et al., ). In terms of basic scientific research on milk fat, the National Natural Science Foundation of China (NSFC) has largely funded research exploring the mechanism of nutritional regulation of milk fat synthesis, milk fat depression syndrome, and infant milk fat digestion.
PY - 2024/11/1
Y1 - 2024/11/1
N2 - Milk is a fundamental food matrix that is widely consumed. Milk fat is important for producing dairy products such as butter, cream, cheese and whole milk powder. Aside from flavour, it has been linked to human health and its chemistry can be modulated by various means towards a more healthy fatty acid profile. Industry and stakeholders have different interests in milk fat, based on specific policies which reflect the type of research and funding initiatives currently performed in different countries. This position paper summarizes the current state-of-the-art with regards to milk fat research and industry as well as stakeholder initiatives, and then highlights new developments based on information gathered from North America (United States and Mexico), Europe (United Kingdom, Spain, Italy, and Finland), Africa (Egypt), Asia (China and Bangladesh) and Oceania (New Zealand). South America is an important contributor to the dairy industry but will not be considered here and thus this paper must be considered cross-continental rather than global. This manuscript intends to show a wide 'picture' of milk fat from different angles in different parts of the globe.
AB - Milk is a fundamental food matrix that is widely consumed. Milk fat is important for producing dairy products such as butter, cream, cheese and whole milk powder. Aside from flavour, it has been linked to human health and its chemistry can be modulated by various means towards a more healthy fatty acid profile. Industry and stakeholders have different interests in milk fat, based on specific policies which reflect the type of research and funding initiatives currently performed in different countries. This position paper summarizes the current state-of-the-art with regards to milk fat research and industry as well as stakeholder initiatives, and then highlights new developments based on information gathered from North America (United States and Mexico), Europe (United Kingdom, Spain, Italy, and Finland), Africa (Egypt), Asia (China and Bangladesh) and Oceania (New Zealand). South America is an important contributor to the dairy industry but will not be considered here and thus this paper must be considered cross-continental rather than global. This manuscript intends to show a wide 'picture' of milk fat from different angles in different parts of the globe.
KW - Bovine
KW - conjugated linoleic acid
KW - consumer perception
KW - dairy science
KW - industry
KW - milk fat
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U2 - 10.1017/S002202992500007X
DO - 10.1017/S002202992500007X
M3 - Article
C2 - 40383553
AN - SCOPUS:105005436959
SN - 0022-0299
VL - 91
SP - 445
EP - 453
JO - Journal of Dairy Research
JF - Journal of Dairy Research
IS - 4
ER -