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* Food Science Department
Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1
Corresponding author:
A. R. Hill; e-mail:
arhill{at}uoguelph.ca.
Physical, chemical, sensory and processing properties of milk produced by feeding a rumen-undegradable fish meal protein supplement to Holstein cows were investigated. The supplement contained (as fed basis) 25% soft-white wheat, 60% herring meal, and 15% feather meal. The total fat level in the milk decreased to 2.43%. For both pasteurized and ultra-high temperature processed drinking milk, no difference was found between fish meal (FM) milk and control milk in terms of color, flavor and flavor stability; in particular, no oxidized flavor was observed. Cheddar cheese made from FM milk ripened faster after 3 mo of ripening and developed a more desirable texture and stronger Cheddar flavor. The yield efficiencies for FM and control cheese, 94.4 (±2.44 SE) and 96.4 (±2.26 SE), respectively, were not different. Relative to controls, average fat globule size was smaller in FM milk and churning time of FM cream was longer. FM butter had softer texture and better cold spreadability, and butter oils from FM enriched milk had lower dropping points compared to control butter oil (average 32.89 versus 34.06°C). These differences in physical properties of butter fat were greater than expected considering that iodine values were not different. This study demonstrates the feasibility of producing high quality products from milk naturally supplemented with FM, but the results also show that dietary changes affect processing properties.
Key Words: milk • butter • Cheddar cheese • fish meal • docosahexaenoic acid
Abbreviation key: C = control, CLA = conjugated linoleic acid, DLS = dynamic light scattering, DHA = docosahexaenoic acid, DP = dropping point, DSC = differential scanning calorimetry, EPA = eicosapentaenoic acid, FA = fatty acid, FM = fish meal, FO = fish oil, PUFA = polyunsaturated fatty acid, SEM = scanning electronic microscopy, SFC = solid fat content
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