Document Detail


Survey of the fatty acid composition of retail milk differing in label claims based on production management practices.
MedLine Citation:
PMID:  20412905     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Consumers are becoming increasingly health conscious, and food product choices have expanded. Choices in the dairy case include fluid milk labeled according to production management practices. Such labeling practices may be misunderstood and perceived by consumers to reflect differences in the quality or nutritional content of milk. Our objective was to investigate nutritional differences in specialty labeled milk, specifically to compare the fatty acid (FA) composition of conventional milk with milk labeled as recombinant bST (rbST)-free or organic. The retail milk samples (n=292) obtained from the 48 contiguous states of the United States represented the consumer supply of pasteurized, homogenized milk of 3 milk types: conventionally produced milk with no specialty labeling, milk labeled rbST-free, and milk labeled organic. We found no statistical differences in the FA composition of conventional and rbST-free milk; however, these 2 groups were statistically different from organic milk for several FA. When measuring FA as a percentage of total FA, organic milk was higher in saturated FA (65.9 vs. 62.8%) and lower in monounsaturated FA (26.8 vs. 29.7%) and polyunsaturated FA (4.3 vs. 4.8%) compared with the average of conventional and rbST-free retail milk samples. Likewise, among bioactive FA compared as a percentage of total FA, organic milk was slightly lower in trans 18:1 FA (2.8 vs. 3.1%) and higher in n-3 FA (0.82 vs. 0.50%) and conjugated linoleic acid (0.70 vs. 0.57%). From a public health perspective, the direction for some of these differences would be considered desirable and for others would be considered undesirable; however, without exception, the magnitudes of the differences in milk FA composition among milk label types were minor and of no physiological importance when considering public health or dietary recommendations. Overall, when data from our analysis of FA composition of conventional milk and milk labeled rbST-free or organic were combined with previous analytical comparisons of the quality and composition of these retail milk samples, results established that there were no meaningful differences that would affect public health and that all milks were similar in nutritional quality and wholesomeness.
Authors:
A M O'Donnell; K P Spatny; J L Vicini; D E Bauman
Related Documents :
15715055 - Effect of suckling cow's milk or milk replacer on abomasal luminal ph in dairy calves.
16213925 - Beef, pork, and milk allergy (cross reactivity with each other and pet allergies).
8300325 - Is there a hypocholesterolemic factor in milk and milk products?
18226305 - Influence of oestrus on the heat stability and other characteristics of milk from dairy...
16043595 - Temporal organization of bi-directional traffic in the ant lasius niger (l.).
12214755 - Grip morphology and hand use in chimpanzees (pan troglodytes): evidence of a left hemis...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of dairy science     Volume:  93     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2010 May 
Date Detail:
Created Date:  2010-04-23     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1918-25     Citation Subset:  IM    
Copyright Information:
Copyright 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Affiliation:
Department of Animal Science, Cornell University, Ithaca, NY 14853, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Animals
Dairying / methods*,  standards
Fatty Acids / analysis*
Food Labeling / standards*
Health Food / analysis,  standards
Milk / chemistry*
Chemical
Reg. No./Substance:
0/Fatty Acids

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incub...
Next Document:  Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis a...