Overview
Milk fat and milk protein account for about 40-50% each of the price paid to dairy producers, according to the Federal Milk Marketing multiple component milk pricing system. Higher quantities of fat and protein increase product value, therefore feeding systems that increase milk fat and protein are of economic importance to dairy producers. While milk protein concentration is difficult to change, milk fat concentration can be altered significantly through the cow's diet. Previously there was no feeding method known to consistently increase milk fat concentration. Scientists at the University of Maryland have data suggesting that the postruminal delivery of short (>C12) and medium (C12-16) fatty acids could be used to increase milk fat synthesis and alter the fatty acid composition in dairy products by as much as 25%. Researchers are currently honing in on the specific fatty acid that will best initiate the increase in milk fat content and the corresponding growth of dairy and meat product values.For additional information please contact the Office of Technology Commercialization, University of Maryland. Phone 301-405-3947, Fax 301-314-9502, Email [email protected]
Contact Info
UM Ventures
0134 Lee Building
7809 Regents Drive
College Park, MD 20742
Email: [email protected]
Phone: (301) 405-3947 | Fax: (301) 314-9502