Protein standardized milk products composition and properties
1995
Lankveld, J.M.G. (Campina Melkunie, Zaltbommel (Netherlands))
The discussion on protein standardization of milk products has gradually become an important issue. The value of the milk is no longer determined by fat but nowadays increasingly by its protein content. Farmers are mostly being paid for content of fat and protein; the products sold to the consumers should reflect those costs based on a standard milk in terms of fat and protein. Standardization of milkfat has been regulated already in the past. In view of fair competition the possibility of protein standardization will be a necessity. What will be the consequences for product composition and properties? The protein levels mainly fluctuate within the range of 3.0-3.5 per cent by weight. These natural fluctuations on protein content may be due to seasonal variations, breed of cow, nutrition, climate, milking frequency, etc. If standardization is allowed and a minimum level defined within that range, the maximum change in protein level will be within the order of magnitude of 10 per cent or less, which means that the consequences on product composition will also be maximal 10 per cent for the major dry milk components. Depending on the standardization techniques used, minor components could fluctuate more significantly. The consequences of milk protein standardization therefore will be generally within the natural occurring fluctuations and can be different for the different products concerned. Several aspects are discussed in relation to some milk products.
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Эту запись предоставил University of Liège