Dairy Ingredients for Food Processing

Chemical, Physical, and Functional Characteristics of Dairy Ingredients 43

Breed

Milk originating from different breeds has

shown differences in fat content. Overall,

milk from Guernsey and Jersey cows has

higher fat content than that from the Holstein

cow breed. Similarly, the White Thari cow

breed produced higher amounts of saturated

fatty acids than the Red Sindhi cow breed and

lower concentrations of mono - unsaturated

fatty acids, polyunsaturated fatty acids, and

conjugated linoleic acids (Talpur et al., 2006 ).

The conjugated linoleic acids and unsatu-

rated fatty acids of goat (Kamori and Pateri)

and sheep (Kachi and Kooka) breeds were

shown to be signifi cantly different (Talpur

et al., 2009 ).

Individuality

The individuality of animals in a particular

breed affects the composition of milk. It

has been shown that individual cows in a

breed show greater variety in milk compo-

sition when compared with individual cows

between breeds.

Feed/Diet

The composition of the diet and form in

which it is delivered to cows has been shown

to have an effect on composition and milk

yield. High fat and/or low roughage diets

have been shown to reduce the fat content of

ological, and genetic factors infl uence the
composition of milk as do extraneous factors
such as pesticides, antibiotics and dust.
Various environmental factors also affect the
quality and safety of milk (Table 2.5 ).
The composition of both human and
bovine milk is infl uenced by several factors
including the lactation stage, diet, location,
age, disease status, and individuality. Spe-
cifi cally, the composition of bovine milk is
affected by several other factors including
the breed, species, pregnancy, season, parity,
and processing. Several factors are discussed
more thoroughly below.

Species

Milk originating from various milk animals
including buffalo, goat, cow, and sheep is
used for human consumption. The composi-
tion of the milk varies between species, par-
ticularly in relation to the concentration of fat
and the types of fatty acid residues present.
For example, horse ’ s milk has higher protein
concentration than human milk, but lower
protein concentration than cow ’ s milk. The
fat content in horse ’ s milk is lower in con-
centration than human and cow ’ s milk
(Malacarne et al., 2002 ). Furthermore, the
concentrations of conjugated linoleic acids
varied signifi cantly between goat milk (aver-
age 0.48 g/100 g) and sheep milk (average
0.82 g/100 g) (Talpur et al., 2009 ).

Table 2.5. Factors that may affect milk quality.

Production Processing Distribution Consumption

Animals Equipment design Temperature Consumer perception

Milking technique Handling Handling Nutrition

Pipelines Storage Storage Handling

Cooling Cleaning/sanitation Spoilage Storage

Farm storage Packaging Analysis of returns Flavor

Equipment design Quality control Flavor

Cleaning/sanitation Transportation

Quality control Flavor

Microbiology Odor

Adapted from Kailasapathy (2008)