Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 6, 2009
Publication Date: N/A
Technical Abstract: Many of the health benefits associated with dairy foods are attributed to specific chemical compounds. Research has been conducted on the effects of the bovine herd’s diet on dairy product composition, quality, nutrition, and flavor. Research now is linking the consumption of dairy products to health promotion in humans. Knowledge assembled from these studies suggests that dairy products made from milk from pasture-fed cows have the potential to deliver enhanced health benefits relative to milk from conventional dairies. In a new project, the researchers of the USDA-ARS Dairy Processing & Products Research Unit, Wyndmoor, PA, are seeking to 1)improve the identification and quantification of compounds of interest in raw and pasteurized milk from pasture-fed cows, 2)relate their concentrations back to the animals’ diet, 3)establish the impact of processing on the nutrients, and 4)optimize their stability and function in the final products.