THE BIOLOGICAL POTENTIAL TO ALTER THE COMPOSITION OF MILK

Matching production of milk components to demand improves the biologic al efficiency and ultimately enhances the overall profitability of the dairy industry. Consumer demand for the major components of milk has changed considerably over the past two decades. To align production wi th demand successfully, the dairy industry must be able to respond to changes in consumption patterns. A better understanding of the biologi cal control of milk protein, fat and lactose synthesis is necessary be fore the dairy industry can fully exploit the potential to alter milk composition. The topic of this review is the current state of knowledg e about using dietary intervention or genetic-based techniques to alte r the composition of bovine milk. The usefulness of the two approaches is evaluated. The methods are also assessed in terms of both their pr esent and anticipated abilities to exploit the biological potential to alter the composition of milk. The scope of the article covers the de tails of current approaches and relevant difficulties, as well as expe cted advances that should contribute to the development of more refine d and therefore more effective methods for selectively altering milk c omposition. Progress in targeted modification of milk components depen ds upon an increased understanding of lactation biology, particularly the genetic basis of milk component synthesis. Bioactive and functiona l components of milk are discussed in terms of target compositions for milk and implications for human health. Advances in knowledge about r uminant nutrition and genetics will allow the dairy industry to modify milk composition and better match consumer demand, especially for com ponents perceived as healthy.