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Polyunsaturated Milk: Wave Of The Future?
Milk changed before it leaves
the cow so that it contains more
polyunsaturated fat is a distinct
possibility in the no* ♦f'O-distant
future.
There are still majoi r oblems
to overcome. But there .ire good
prospects, USDA researchers
say, that the proportion of un
saturated to saturated fats can be
raised to recommended levels at
only a marginal increase in costs.
Following the lead of
Australian researchers, chemists
and dairy Husbandrymen from
USDA’s Agricultural Research
Service (ARS) corroborated
reports that cows on unsaturated
fat diets will produce milk with
more polyunsaturated fatty
acids.
Milk fat normally contains
about three percent polyun
saturated fat. After the ARS
experiment, the figure was in
creased to between 30 and 35
percent, or about the medically
recommended level.
The scientists coated safflower
oil, which contains a high per
centage of unsaturated fatty
acid, and made it into a feed
supplement. The supplement was
then made part of the diet of two
Holstein cows serving as test
animals. One was fed the coated
oil at a rate of 1,500 grams per
day, and the other, an uncoated
oil at the same rate. The treat-
Controlled
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215 Diller Ave
New Holland, Pa.
Phone (717) 354-5168
or
(717)872-5111
AUTHORIZED
Dutchman.
ments were alternated at 10-day
intervals for 40 days.
The coating (casein treated
with formaldehyde) protected
the protein and oil in the feed
from bacterial fermentation in
the animal’s remen, so that the
polyunsaturated oils m the
supplement were delivered intact
to the animal’s digestive system.
Normally, bacteria in the
rumen saturate most of these fats
before they enter the animal’s
body tissues.
The milk from these animals
was fed to veal calves. Biopsies
showed their bodies to contain
Computers Improve
Auction Efficiency
Use of computers to handle
sales data at livestock auctions
greatly improves efficiency of
the operation, according to a
report by the U.S. Department of
Agriculture (USDA).
A computer can tabulate the
sales data summary of a
livestock auction market in 15 to
20 minutes. If the same task is
done with desk calculation, it
often takes six hours. A computer
also minimizes errors in com
putations, speeds up payment to
sellers, provides accurate
records of all transactions, and
generally reduces clerical costs.
With the increasing volume of
livestock sold in auction markets,
more and more personnel have
had to be hired to prepare sales
records. The conventional
system of recording these data
has not changed much since the
1930’5.
To improve the efficiency of
livestock auctions, scientists of
USDA’s Agricultural Research
four times as much polyun
saturated fat as when regular
milk was fed, indicating that
meat can also be produced whose
polyunsaturated fat content is
high.
The next step, say ARS
researchers, is to eliminate
problems of taste and cost.
Because unsaturated fats are
more susceptible to oxidation
than saturated ones, milk
produced this way develops an
off-flavor very quickly. One ARS
scientist describfed it as “tasting
like cardboard.” Adding anti-
Service developed a system using
a digital computer, card reader
and list printer. The system is
compact and fits easily into an
average office. The computer
makes all computations and
prepares records and accounts,
including checks for sellers and
truckers. This system has been
operated successfully at an
auction market in Missouri for
about three years.
Detailed information on how
livestock auctions can take ad
vantage of computers, including
information on use of punch
cards, preparation of accounts
and daily summaries, and a
sample flow chart, is available in
USDA Marketing Research
Report No. 980, “Computer
Processing of Sales TTata on a
Livestock Auction Market.” The
report is available for 30 cents
from the Superintendent of
Documents, Government
Printing Office, Washington, D.
C. 2Q402. Please use zipcodes.
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*r> at* i . ~ W
oxidants to the milk is one
possible solution.
Oils that are less expensive
than safflower, but also high in
polyunsaturated acids, will
likewise have to be found. Work is
now in progress using soybean
oil.
It is a radical idea that the
composition of natural foods can
be altered to fit the nutritional
needs of man. Dr. Michael
Pallansch, head of the Dairy
TERRE HILL
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TERRE HILL SILO CO., INC.
en:
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Mol-Mh? ft e uid
liquid supplements leader
/f IOHN Z. MARTIN
f New Holland RDI
a- * f nr.
i
* rtTPi*
Products Laboratory at ARS,
suggests that it may even be
possible over the years to breed a
race of cows with milk and meat
high in polyunsaturated fats.
Dr. Pallansch stresses! that
milk in its present form is not
dangerous. But if and when
consumers decide they would like
it - or should like it - with more
unsaturated fat, research is now
paving the way to provide it for
them.
SILOS
Phone 717-354-5848