Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets

Abstract

Worldwide milk production is predominantly founded on indoor, high‐concentrate feeding systems, whereas pasture‐based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in ‘pasture‐fed’ dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture‐ and concentrate‐based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as ‘pasture‐fed’ have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet‐induced changes on milk and dairy product functionality, with particular emphasis placed on pasture‐ and concentrate‐based feeding systems.

Influence of the Type of Silage in the Dairy Cow Ration, with or without Grazing, on the Fatty Acid and Antioxidant Profiles of Milk

“…The differences in total mixed rations in this experiment are reflected in the fatty acid profiles of milk, because the concentration of fatty acids in milk are closely related to the diet provided to animals [43]. The results obtained show that fresh forage is the main source of polyunsaturated fatty acids in the diet of ruminants, according to others' studies [44][45][46]. In the fatty acid profile of milk, strong differences were observed attending to the type of silage in the diet and to the management with and without grazing.…”

Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream

“…The use of domestic animal milk and milk fractions for human nutrition for all life stages is well established [1]. Although significant technological advances associated with the characterisation of milk composition have been achieved, there remains limited detailed information on the composition, and change in composition over lactation, of milk and milk fractions from certain mammals.…”

Changes in Whey Proteome between Mediterranean and Murrah Buffalo Colostrum and Mature Milk Reflect Their Pharmaceutical and Medicinal Value

“…Milk represents a mammalian biological fluid that has great importance attributed to its nutritional and functional benefits for humans [3]. These benefits can range from Molecules 2022, 27, 1575 2 of 20 supplying the body with essential metabolites and growth factors such as proteins, carbohydrates, lipids, vitamins, and calcium that contribute to the development and activity of cardiovascular, immunological, and neuronal systems, as well as gut microbiota.…”