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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods

Title: Update on project determining biologically active compounds in milk

Authors
item Van Hekken, Diane
item Paul, Moushumi
item Tunick, Michael

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 22, 2012
Publication Date: January 25, 2012
Citation: Van Hekken, D.L., Paul, M., Tunick, M.H. 2012. Update on project determining biologically active compounds in milk. Meeting Abstract. Northeast Pasture Consortium Annual Meeting. p 8.

Technical Abstract: The added health value of raw and pasteurized milk from organic and grass-fed herds is strongly debated because of limited, and often conflicting, scientific data. The Dairy & Functional Foods Research Unit, USDA-ARS-NAA, Wyndmoor, PA has an ongoing project to identify and compare the levels of biologically active compounds (BAC) associated with health benefits in milk obtained from organic grass-fed and conventional bovine dairy herds. A preliminary project is underway to confirm sensitivity and efficiency of assays used to determine BAC concentrations in milk. In this year long collaboration with the Rodale Institute, Kutztown, PA, weekly milk samples from a transitioning and conventional dairy farm are being evaluated for various BACs.

Last Modified: 9/23/2014
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