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Food chain approach to lowering the saturated fat of milk and dairy products

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journal contribution
posted on 31.10.2018, 15:04 by Kirsty E. Kliem, David J. Humphries, Oonagh Markey, Dafni Vasilopoulou, Colette C. Fagan, Alistair S. Grandison, Kim G. Jackson, Susan Todd, David Ian Givens, Julie A. Lovegrove
Lactating cow diets were supplemented with high‐oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids with cis‐monounsaturated fatty acids. The resulting milk was used for ultrahigh‐temperature milk, butter and Cheddar cheese production, and fatty acid profiles were compared with those of conventionally produced products. Fat from products made with modified milk had lower saturated fatty acids and higher cis‐ and trans‐monounsaturated fatty acid concentrations than that of conventional products. This was consistent over both production periods, demonstrating that this food chain approach could be adopted on a wider scale.

Funding

This study (REplacement of SaturatEd fat in dairy on Total cholesterol, RESET; ClinicalTrials.gov ID: NCT02089035) was funded by the UK Medical Research Council (MRC projectnumber MR/K020218/1), in collaboration with Arla Foods UK.

History

School

  • Sport, Exercise and Health Sciences

Published in

International Journal of Dairy Technology

Volume

72

Issue

1

Pages

100-109

Citation

KLIEM, K.E. ... et al, 2018. Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology, 72 (1), pp.100-109.

Publisher

Wiley © Society of Dairy Technology

Version

AM (Accepted Manuscript)

Publisher statement

This is the peer reviewed version of the following article: KLIEM, K.E. ... et al, 2018. Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology, 72 (1), pp.100-109, which has been published in final form at https://doi.org/10.1111/1471-0307.12564. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.

Publication date

2018-10-08

Copyright date

2019

ISSN

1364-727X

Language

en

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