Milkfat characteristics and functionality: opportunities for improvement

Manipulation of the composition of milkfat has the potential to improve the nutritional properties and physical functionality of milkfat and its acceptability in the market. The modifications that have been targeted from a nutritional perspective have included:<br />(a) reducing the ratio of saturated to unsaturated fatty acids;<br />(b) increasing the level of omega-3 polyunsaturated fatty acids; and<br />(c) increasing the content of conjugated linoleic acid.<br />From a physical functionality viewpoint, the outcome targeted has been an improvement in the spreadability of butter by altering milkfat composition to reduce the hardness of milkfat. Both on-farm strategies and the application of appropriate post-farm processing technologies may be used to alter the milkfat composition to enhance its nutritional image and its physical functionality for a range of product applications. However, changes in milkfat composition that are desirable for a specific nutritional purpose or for one type of milk-based product may not meet all the desirable requirements of another milkfat or dairy product. Furthermore, modification of the milkfat composition can also have an influence on the processing characteristics of milk and the quality of finished dairy products. It is essential to substantiate the benefits of specific target nutritional or physical functionality outcomes before the introduction of breeding goals, altered milk production systems or post-farm processing operations to manipulate milkfat composition. This paper reviews the variation in milkfat characteristics and the strategies that have been used to modify milkfat composition to achieve milkfat with altered nutritional and physical functional properties.<br />