SURESH K GULATI
University of Sydney, Australia
Title : PRODUCTION OF NOVEL DAIRY FOODS NATURALLY ENHANCED WITH OMEGA 3 FATTY ACIDS
Abstract :
The microbial reactions in the rumen often limit the efficient utilisation of the dietary components of feed/pasture, which influences the composition of milk and thus limit the production of milk.
 
Globally research efforts are being undertaken to make nutrients in feedstuff i.e., protein, fat and other dietary components inert from ruminal degradation. As this will enable and supply increased levels of nutrients such as essential amino acids, essential fatty acids and energy to improve animal health, increase milk yield and enhance the nutritional quality of milk.
 
China's rapid urbanization and increasing disposable income have prompted a huge rise in the consumption of dairy products, with consumers demanding high quality products.
 
To meet consumer nutritional demand to reduce calories and saturated fat to overcome the world obesity and heart health crisis, the dairy Industry has become innovative with processes to manufacture milk and dairy products. A variety of dairy products such as skim, light-fat reduced and combination of dairy/vegetable oil blends are being marketed in supermarkets with consumer concern and confusion about their nutritional benefits.
 
Recent research has shown that (ALA, C18:3) alpha linoleneic acid along with its longer chain metabolites, which can also be derived from algal biomass i.e., (DHA C22:6) docosahexaenoic acid have an important role in cardiovascular health and other physiological functions in humans (Stark et al. 2008).
 
We have undertaken R&D globally producing inert feed-supplements fed at pasture, and in feedlots, dairy cows can metabolise dietary fat, synthesize/secrete milk fat with increased levels of omega-3 fatty acids, without causing metabolic disturbances i.e. decreasing milk fat with losses in the fat-soluble vitamins, or increase the deleterious trans-fats. Naturally derived nutritionally desirable omega 3 fatty acids have no "off" flavours that may occur in blended dairy products. 
 
In recent years, we have been collaborating with dairy industries in Europe and Asia to produce naturally enriched milk with omega-3 ALA using soybean-flaxseed, DHA using soybean-algal biomass to enhance adult and infant nutrition. The level of omega 3 enrichment in milk can be varied by the amount and type of supplement included in the diet. DHA is also associated nutritionally with enhanced neural development, cognitive function and improved vision in neonates (Gulati et al. 2012).
 
Biography :

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