AUSTRALIAN MILKFAT SURVEY - PHYSICAL-PROPERTIES

An understanding of the seasonal and regional variation of the physica l and chemical properties of milkfat is important to the dairy and foo d industries for optimal product manufacture and selection of milkfats for markets and applications. However, recent information on such var iations over a period of time within and among Australian regions is n ot readily available to the Australian dairy industry and their custom ers. The national Australian milkfat survey was implemented to provide up to date comprehensive data on the composition and properties of mi lkfat. The survey involved the participation of 20 regional manufactur ing sites across six states, over a two-year period. Analysis of the m ilkfat included Dropping Point and % Solid Fat Content by pulsed nucle ar magnetic resonance. Dropping points among states and seasons varied by up to 5 degrees C and highlighted that there are very significant differences among states. The solid fat content was also highly variab le among states and sites. The variations ranged from as much as 18% s olid fat to as little as 6% solid fat at 5 degrees C over the survey p eriod. It is envisaged that these data will assist the Australian dair y industry to better understand, predict and manage the seasonal and r egional variations of the milkfat properties and thereby enhance the f unctionality and marketability of milkfat-based products.