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Journal of Dairy Science Vol. 76 No. 6 1753-1771
© 1993 by American Dairy Science Association ®
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Feed and Animal Factors Influencing Milk Fat Composition

D. L. Palmquist 1, A. Denise Beaulieu 1, and D. M. Barbano 2

1 Department of Dairy Science, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster 44691
2 Department of Food Science, Cornell University, Ithaca, NY 14850

Genetic selection for increased milk fat percentage leads to increased proportions of short-chain fatty acids in milk fat and decreased proportions of long-chain fatty acids. Milk fat composition is strongly influenced by stage of lactation; proportion of short chains (de novo synthesis) is low initially and increases until at least 8 to 10 wk into lactation. Milk fat composition is changed more by the amount and composition of dietary fat than any other dietary component. Seasonal and regional differences in milk fat composition are measurable, most likely because of local differences in feed supplies.

Milk fat composition can be modified readily by changing the feeding regimen. The most significant changes in milk fat quality relate to rheological (melting) properties, which influence numerous aspects of character and quality of manufactured dairy products. Dietary fat fed to change milk fat composition may also influence contents of protein, urea, citrate, and soluble calcium in milk and influence oxidative stability and flavor. It is important for both dairy nutritionists and dairy food chemists to understand the consequences of feeding programs on milk quality.

Key Words: milk fat composition • feed • fat

Submitted on June 24, 1992
Accepted on October 13, 1992




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