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Effects of animal selection on milk composition and processability
M Glantz1, H Lindmark Månsson, H Stålhammar
1Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden. maria.glantz@food.lth.se
Journal of Dairy Science
|August 25, 2009
Summary
Genetic selection in dairy cows improved milk yield but decreased some components like lipids. Elite cows produced milk with good gelation but higher oxidation, indicating a need to balance breeding for yield and quality.
Area of Science:
- Animal Science
- Dairy Science
- Genetics
Background:
- Animal breeding aims to enhance economic value through increased production, milk quality, and cow health.
- Selection for the Swedish breeding objective has focused on improving these traits in dairy cows.
Purpose of the Study:
- To evaluate genetic progress in milk composition, processability, and yield.
- To assess correlated responses to selection in elite Swedish Red and Holstein dairy cows.
Main Methods:
- Milk samples from elite cows were analyzed for protein, lipid, carbohydrate, and mineral profiles.
- Technological properties including gelation, lipid oxidation, antioxidant capacity, and fat globule size were determined.
- Comparisons were made with milk from conventional Swedish Red and Holstein herds and a dairy processor.
Main Results:
- Elite cows showed higher yields for milk components and minerals, indicating genetic progress in milk yield.
- A decrease in average lipid and whey protein content was observed in elite cows.
- Elite cow milk exhibited favorable gelation but increased susceptibility to lipid autooxidation and lower antioxidant capacity.
Conclusions:
- Genetic progress has been made in milk yield, but with trade-offs in specific component levels.
- Milk from elite cows presents a mixed profile regarding processing characteristics and stability.
- Breeding strategies can be refined using milk composition and processing data to optimize dairy product quality and stability.
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