Milk Composition – The Future

Potential strategies to enhance conjugated linoleic acid content of milk and dairy products: A review

Simple SummaryConsumption of food products that are rich in natural antioxidants improves the antioxidant status of an organism through protection against oxidative stress and damage. Milk and dairy products (yogurt and cheese) accounting for approximately 25–30% of the average human diet are undoubtedly a rich source of compounds exhibiting antioxidant properties. The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. The antioxidant capacity of milk and dairy products is mainly related to the presence of sulfur amino acids, whey proteins (especially β-lactoglobulin), vitamins A, E, and C, or β-carotene. The processes of fermentation or cheese maturation are associated with the release of bioactive peptides, which are responsible for the level of the antioxidant status of the product. The use of probiotic strains significantly enhances the antioxidant status. The antioxidant status of milk and dairy products can be modified with the use of natural additives in animal nutrition or at the stage of milk processing. Herbal mixtures, seeds, fruits, and waste from the fruit and vegetable industry are used most commonly. It is worth emphasizing that regular consumption of natural dairy antioxidants minimizes the risk of development of civilization diseases (e.g., cardiovascular disease, cancer, or diabetes). It also slows down the aging process in the organism.The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

The composition and functional properties of cow’s milk are of considerable importance to the dairy farmer, manufacturer, and consumer. Broadly, there are 3 options for altering the composition and/or functional properties of milk: cow nutrition and management, cow genetics, and dairy manufacturing technologies. This review considers the effects of nutrition and management on the composition and production of milk fat and protein, and the relevance of these effects to the feeding systems used in the Australian dairy industry. Dairy cows on herbage-based diets derive fatty acids for milk fat synthesis from the diet/rumen microorganisms (400–450 g/kg), from adipose tissues (<100 g/kg), and from de novo synthesis in the mammary gland (about 500 g/kg). However, the relative contributions of these sources of fatty acids to milk fat production are highly dependent upon feed intake, diet composition, and stage of lactation. Feed intake, the amount of starch relative to fibre, the amount and composition of long chain fatty acids in the diet, and energy balance are particularly important. Significant differences in these factors exist between pasture-based dairy production systems and those based on total mixed ration, leading to differences in milk fat composition between the two. High intakes of starch are associated with higher levels of de novo synthesis of fat in the mammary gland, resulting in milk fat with a higher concentration of saturated fatty acids. In contrast, higher intakes of polyunsaturated fatty acids from pasture and/or lipid supplements result in higher concentrations of unsaturated fatty acids, particularly oleate, trans-vaccenate, and conjugated linoleic acid (CLA) in milk fat. A decline in milk fat concentration associated with increased feeding with starch-based concentrates can be attributed to changes in the ratios of lipogenic to glucogenic volatile fatty acids produced in the rumen. Milk fat depression, however, is likely the result of increased rates of production of long chain fatty acids containing a trans-10 double bond in the rumen, in particular trans-10 18 : 1 and trans-10-cis-12 18 : 2 in response to diets that contain a high concentration of polyunsaturated fatty acids and/or starch. Low rumen fluid pH can also be a factor. The concentration and composition of protein in milk are largely unresponsive to variation in nutrition and management. Exceptions to this are the effects of very low intakes of metabolisable energy (ME) and/or metabolisable protein (MP) on the concentration of total protein in milk, and the effects of feeding with supplements that contain organic Se on the concentration of Se, as selenoprotein, in milk. In general, the first limitation for the synthesis of milk protein in Australian dairy production systems is availability of ME since pasture usually provides an excess of MP. However, low concentrations of protein in milk produced in Queensland and Western Australia, associated with seasonal variations in the nutritional value of herbage, may be a response to low intakes of both ME and MP. Stage of lactation is important in determining milk protein concentration, but has little influence on protein composition. The exception to this is in very late lactation where stage of lactation and low ME intake can interact to reduce the casein fraction and increase the whey fraction in milk and, consequently, reduce the yield of cheese per unit of milk. Milk and dairy products could also provide significant amounts of Se, as selenoproteins, in human diets. Feeding organic Se supplements to dairy cows grazing pastures that are low in Se may also benefit cow health. Research into targetted feeding strategies that make use of feed supplements including oil seeds, vegetable and fish oils, and organic Se supplements would increase the management options available to dairy farmers for the production of milks that differ in their composition. Given appropriate market signals, milk could be produced with lower concentrations of fat or higher levels of unsaturated fats, including CLA, and/or high concentrations of selenoproteins. This has the potential to allow the farmer to find a higher value market for milk and improve the competitiveness of the dairy manufacturer by enabling better matching of the supply of dairy products to the demands of the market.

The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

The paper establishes that in the legal field of Ukraine there are more than 50 legal and regulatory acts that are directly or indirectly related to the regulation of the dairy industry market. The Law of Ukraine "On Milk and Dairy Products" is basic in the field of regulation of the dairy industry. The legislator fixed the interpretation of the main terms of the dairy industry in the relevant legal act - the Law of Ukraine "On Milk and Dairy Products". This act defines what "raw milk", "dairy raw materials", "dairy products", "traditional dairy products" are. Also, the legislator fixed the main institutions of the state policy of ensuring the safety and quality of milk and dairy products. In addition, the act discloses the issue of state support for producers of milk, dairy raw materials and dairy products and the mechanism for its implementation. It should be noted that the Law of Ukraine "On Milk and Dairy Products" regulates the legal and organizational foundations for ensuring the safety and quality of milk and dairy products for life and the health of the population and the environment during their production, transportation, processing, storage and sale, import into the customs territory and export from the customs territory of Ukraine. The study identified the main, in our opinion, regulatory legal acts that regulate the supply of milk, dairy raw materials and dairy products to the state, and also characterized their purpose, main provisions and meaning. It was found that milk and dairy products occupy a significant place in the market of food resources. It is noted that the production of dairy products is an important component of food security. It was found that providing the state with milk is a complex process that includes the following stages: milk production, milk processing, sale of dairy products, state regulation.

The purpose of this article is to analyze the technology of fermented dairy products, which is among the production technologies of milk and dairy products. As is well known, milk and dairy products are among the most important nutrients for growing, developing and leading a healthy lifestyle. In order to make the most of the important human qualities of milk, a number of technologies are used to increase its durability, protect the health of consumers and obtain various dairy products. Thanks to these rapidly developing production technologies from the past to the present, it has become possible to obtain more standard and high-quality milk and dairy products. The article examines milk and its composition, the importance of milk and dairy products for human health, the development of milk and dairy products, the main technologies of milk production, research in the field of fermented milk technology, written scientific works and articles on milk and dairy products. The information contained in the portals of the engaged enterprises was used. The article examines milk and its composition, the importance of milk and dairy products for human health, the development of milk and dairy products, the main technologies of milk production, research in the field of fermented milk technology, written scientific works and articles on milk and dairy products. The information contained in the portals of the engaged enterprises was used. The technologies used in the processing of milk and dairy products affect both the quality and consumption of these products, as well as the health of producers. Recently, new technologies used in the processing of milk and dairy products are considered important in terms of the quality of the products obtained. The article examines the features of these technologies, the processing process and the specifics of the products obtained. This is important for both researchers and consumers interested in dairy processing. As a result, it is noted that in recent years there has been a significant increase in interest in the impact of milk and dairy products on human health. Today, such products are called functional, that is, products that have an impact on health in addition to their nutritional value. It is emphasized that the technologies used to preserve the nutritional value of milk and clean it from bacteria harmful to human health are gradually developing. This increases the consumption of milk and dairy products and maximizes their health benefits.

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system utilized by the dairy farm: 1) grazing based systems (Los Lagos region); and 2) housing systems using total mixed ration (TMR) diets (Los Angeles region). Simultaneously, commercial samples of condensed milk, powdered milk, butter and Gouda cheese were analyzed. Furthermore, samples of raw milk and processed products (powdered and sweetened condensed milk) were also analyzed. Dairy farms based on grazing systems had higher levels of CLA in raw milk than TMR farms. In addition, average values of CLA were 1.72 g 100 g−1 of total fatty acids, in spring milk in the Los Lagos region, and 0.42 g 100 g−1 in summer milk, in the Los Angeles region. Similarly, the CLA content of dairy products was higher than that of raw milk. Milk processing affected the transferring of CLA from fresh milk into the final products. Sweetened condensed milk presented lower CLA values than raw and powdered milk. In conclusion, this study indicates the importance of the production systems to the CLA content as well as the effects of milk processing into dairy products. To sum up, more research is needed to elucidate the exact effect of the processing conditions of dairy products on the CLA content.

Introduction. The topic is relevant because, under the conditions of economic sanctions and instability in international markets, Russia needs to develop its own production of milk and dairy products to reduce dependence on imports and ensure food security. The article analyzes the prospects of milk and dairy production in Russia’s food markets. Materials and methods. The study materials were periodicals and conference abstracts on trends in the development of the dairy industry and dairy cattle breeding in Russia. Research methods were abstract-logical, monographic, calculative-constructive, comparative, and statistical analysis. Results. According to FAO data on milk production results in 2020, Russia is in 7th place. In Russia, about 20 thousand agricultural organizations of various forms of ownership with a population of 3.1 million cows are engaged in milk production. In 2021, milk production in all categories of farms amounted to 32.3 million tons, more than 100 thousand tons (+0.3%) compared to the production level of 2020. In the structure of milk production, agricultural organizations account for 55.5%, peasant (farmer) farms – 8.8%, and households – 35.7%. Among the leading regions in milk production is the Volga Federal District. It accounts for almost a third of the total volume of the product – about 9.5 million tons. The Ministry of Agriculture provides a set of state support measures to stimulate milk production and processing. In 2020, its total volume exceeded 38 billion rubles. In 2021, a comparable level of support volume was provided. In addition, as a stimulus measure during the pandemic period, 10.6 billion rubles were provided to agrarians to reimburse the cost of purchasing fodder for dairy cattle. The key reference point for the industry is the doctrine of food security. Conclusion. The production of milk and dairy products in the food markets of Russia and the world has significant prospects. Russia has an opportunity to develop the export of dairy products, especially to the CIS countries and the Asia-Pacific region, which can become an additional source of income for producers.

There is increasing evidence that nutrition plays an important role in the development of chronic diseases in the human population including cancer, cardiovascular disease, insulin resistance and obesity. Developing foods that enhance human health is central to dietary approaches for preventing and reducing the economic and social impact of chronic disease. Numerous studies in human subjects have implicated a high consumption of medium-chain (12:0-16:0) saturated fatty acids (SFA) and trans fatty acids (TFA) as risk factors for cardiovascular disease risk, with emerging evidence of a possible role in the development of insulin resistance and inflammation. Milk and dairy products are a major source of 12:0, 14:0, 16:0 and TFA in the human diet. However, developing public health policies promoting a decrease in milk, cheese and butter consumption ignores the value of these foods as a versatile source of nutrients and bioactive lipids, including 4:0, branch-chain fatty acids, cis-9, trans-11 conjugated linoleic acid (CLA), vitamins A and D, β-carotene and sphingomyelin. Therefore, altering milk fatty acid composition through sustainable, environmental and welfare acceptable means is an integral component of an overall strategy for preventing human chronic disease. Nutrition is the major environmental factor regulating milk fat composition. Strategies for enhancing the nutritional value of milk fat have been directed towards reducing the proportion of 12:0, 14:0 and 16:0, increasing cis monounsaturated fatty acids (MUFA) and polyunsaturated fatty acid (PUFA) content and/or enhancing the concentration of bioactive lipids. Formulation of diets to alter milk fat composition to meet these targets typically involves 1) inclusion of plant oils and oilseeds, 2) supplements of marine lipids, 3) increasing the proportion of dietary energy derived from fresh grass, 4) replacing ensiled grass, maize or whole-crop cereal with forage legumes or 5) inclusion of rumen-protected lipids in the diet. Nutritional strategies for reducing 12:0, 14:0 and 16:0 and enhancing cis-MUFA in milk fat are dependent on increasing the supply of C18 or longer-chain fatty acids to inhibit mammary de novo fatty acid synthesis. Due to incomplete metabolism of dietary unsaturated fatty acids in the rumen, inclusion of oils or oilseeds in the diet also increases milk fat TFA content. Both the concentration and distribution of TFA isomers in milk is dependent on the amount and type of lipid supplement fed, composition of the basal diet and interactions between these factors. Altering the diet of lactating cows can be used as a means to significantly enrich milk fat cis-9, trans-11 CLA content. Increases in the concentration of CLA in milk are reliant, in the most part, on enhancing ruminal trans-11 18:1 outflow for endogenous cis-9, trans-11 CLA synthesis in the mammary gland. The potential to increase n-3 fatty acids in milk is relatively limited. Inclusion of fresh or ensiled red clover in the ruminant diet significantly increases 18:3 n-3 content, while increases in milk 20:5 n-3 and 22:6 n-3 concentrations to marine lipid supplements is relatively limited due to extensive ruminal metabolism of n-3 PUFA. Greater enrichment of 20:5 n-3, 22:5 n-3 and 22:6 n-3 in milk can be achieved using rumen-protected fish oil supplements. Overall, recent research has highlighted the important role of nutrition in attempts to modify milk fat composition for improved long-term human health.

The article identifies the current state and main problems of competitiveness of domestic dairy companies, which they work in conditions of limited raw materials, technical and financial resources, low purchasing power of the population in the formation of high prices for milk and dairy products, low use of modern strategic management tools. As a consequence, the low competitiveness of products of most enterprises in the industry in domestic and foreign markets. The object of the study was the enterprise of SE "Aromat" Branch "Sumy Dairy", which specializes in milk processing, production of butter, cheese and dairy products under the brand name "Dobryana". A set of factors that determine the level of competitiveness of the dairy enterprise in the market, namely the general indicators of efficiency: return on capital, return on turnover, time, duration of operating and financial cycles, financial stability, solvency and liquidity. The assessment of the competitiveness of the company's dairy products is formed by its quality, environmental friendliness, brand and packaging. In Sumy region, there are the necessary prerequisites for the creation of new production systems - clusters, in particular: the presence of scientific institutes and universities of agricultural orientation, favorable environmental conditions, fodder base and the availability of premises in the field of dairy farming. The regional cluster for milk production and processing will provide for the operation of three technological subclusters: for the cultivation of dairy cows; from milk production and procurement; from milk processing and production of finished products. The cluster will be managed by a coordination council consisting of representatives of all cluster members. In order to increase competitiveness, it is proposed to ensure effective integration links with the supply of equipment needed for milk procurement and storage, processing plants, enterprises, quality control laboratories, research institutions, and wholesale markets, regional and state authorities. Proper establishment of such relations will ensure the integration of dairy producers at all levels and the creation of a dairy cluster through the strategy of establishing integration relations between existing enterprises, households and the population working with dairy products, will create a large agro-industrial association as the main form of supporting economic interests and dairy products.

The recovery strategy for agricultural sector, which gives priority to the value chain approach, renewed interest in both milk production and processing within the framework of livestock development policy. The consumption of locally produced cow’s milk has grown considerably in recent decades, despite the fact that Benin isn’t a major producer of cattle. The role of milk and milk products in the diet and economy of pastoral communities is well established. However, milk production is still weak and depends on genetic and many other factors. That’s is the reason why, despite its economic and nutritional importance, the Beninese dairy industry is still artisanal. Dairy industry in Benin ensures the marketing of derived products like a local cheese “Wagashi” and a local beverage “Degue”: two derivative products helping to meet the nutritional needs of the population. The production conditions as well as the lack of standardization of the processing and preservation practices are, among other things, critical points justifying the risks associated with the consumption of derived dairy products in Benin. The decline in quantity of domestic imports of milk and milk products in recent decades has led to a segmentation of the dairy markets where local products play an important role. Hence, the need to evaluate the potential of milk production as well as the risks related to the consumption of this with a view to an industrial valorisation involving consumer health safety. The importance of milk and dairy products in the diet, the cattle breeds involved in milk production and their performance and the risks linked to the consumption of dairy products produced in Benin are discussed in this review.

The expansion of production of dairy processing enterprises and construction of dairy farms is an important task in the market of milk and dairy products of the Republic of Kazakhstan. Not only ready-made dairy products are imported into the country, but also raw milk, since their personal subsidiary farms cannot meet the needs for milk volumes, and therefore it is important to invest in milk production and processing. The purpose of the study, the main directions and ideas of scientific research are to identify problems in the dairy industry based on current research on the milk and dairy products market in the Republic of Kazakhstan and to identify areas for improving the production base of dairy products. The scientific significance of the research is to improve the production base of milk and dairy products, to better understand the problems in the dairy industry based on the effective development and increase the competitiveness of domestic dairy products. The scientific significance of the research is to improve the production base of milk and dairy products, to better understand the problems in the dairy industry based on the effective development and increase the competitiveness of domestic dairy products. The practical significance lies in the fact that the main provisions of the article can be used to solve problems of increasing the efficiency of milk production by government agencies and the development of development strategies by economic entities producing dairy products.

One of the main ways to overcome the existing problem of providing the country’s population with proteins of animal origin is, among other things, to increase the production and consumption of milk and dairy products. Based on this, consideration of the existing problems of the functioning of the dairy subcomplex of the agro-industrial complex of the country is extremely relevant. The purpose of the study is to assess the current state of the subcomplex and to develop practical recommendations for improving the efficiency of its functioning. The research was based on the application of methods: analysis and synthesis, induction and deduction, factor and economic and statistical comparative analysis, analytical and logical generalisations, etc. In contrast to the existing positive trend of growth in milk production in the world, in dairy farming in Ukraine, there is a constant reduction in the number of cows and milk production. Over the past 10 years alone, the number of cattle in the country has decreased by 1.952 million heads, including cows by 0.958 million heads, and milk production in 2020 amounted to 9.263 million tons of milk (17.64% less than in 2010). There was a reduction in the number of milk processing enterprises. Thus, in 2020, there were only 192 of them left (of which 178 worked) or only 29.86% of their number in 1990. All this resulted in the fact that the actual consumption of milk per capita in 2020 was only 53.13% of the scientifically based standards of consumption of milk and dairy products. According to the results of the research, it was established that the decrease in the number of cows, without considering the growth of their productivity in farms of all categories, reduced the production of dairy raw materials. The results of the research allow identifying the main factors that affect the reduction in the production of milk and its derivatives. After analysing the state and trends in the development of dairy farming, it can be argued that the increase in the production of quality and safe milk and its supply for processing requires the cooperation of farms and households. Together, they can ensure the stability of production of the necessary volumes of milk, appropriate quality and safety and ensure the supply of significant volumes of raw materials to large processors. Possible areas and innovative technologies of animal husbandry and milk production and processing require further research

CLA levels and fatty acid composition were measured to compare the fat composition in organic bulk milk, destined to the production of Grana Padano cheese, with those produced by conventional system. The curds and Grana Padano cheeses were also analysed to evaluate the effects of the production technology on the CLA content. All analysed organic samples were characterized by higher annual means of CLA, vaccenic acid (TVA) and linolenic acid (LNA) in comparison with conventional samples (with P<0.05). Nevertheless, no particular effect of the production technology was seen on the CLA content. The animal diet appears to be the factor which has the highest effect on the CLA concentration in milk and milk products and an organic diet based on fresh or dried forage, that is rich in CLA precursory fatty acids, may improve the yield of fatty acids with beneficial effects on health.