LATEST studies by the Belfast-based Agri-Food Biosciences Institute (AFBI) have highlighted the potential to increase the nutritional value of dairy products in the UK.
Dairy chemistry research by the Food Research Branch in AFBI has focused on increasing the content of the essential omega-3 fatty acids in milk and other dairy products, with applications at both farm and factory level.
Increased consumption of these fatty acids can have a range of health benefits, having a positive impact on blood pressure, asthma, arthritis, diabetes and other chronic conditions.
Nutritionists identified the potential for foods which are consumed in large quantities, such as dairy products, to act as transport mechanisms for nutrients such as fatty acids and vitamins.
The studies involved introducing supplements at various stages of dairy production, from the diet of dairy cows to later stages in industrial processing. It was found that cows which were given supplements produced milk of a higher nutritional value than that of control groups.
Consumption of these enhanced dairy products could therefore benefit the health of the UK population, and provide a valuable opportunity to add value to milk as a “high health” product.
Researchers said that the next stage of their study would be to take their take the work a step further and evaluate the effect of consuming high omega-3 dairy products on health of consumers. They hope that as a result of their research, milk of the future could be named a "high-health" product.
