Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: Processing Methods to Modify the Levels of Biologically Active Compounds in Milk and Cheese

Location: Dairy and Functional Foods

Title: Moooving forward on determining biologically active compounds in milk and their impact on health

item Van Hekken, Diane
item Tunick, Michael
item Paul, Moushumi

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 21, 2011
Publication Date: N/A

Technical Abstract: Recent studies have demonstrated that some of the lesser studied components in milk, known as biologically active compounds (BACs), may provide potential benefits to human health. The added health-value of raw milk and milk from organic and grass-fed herds is strongly debated because of limited, and often conflicting, scientific data. The goal of the new research project in the Dairy & Functional Foods Research Unit, ARS, USDA, Wyndmoor, PA, is to identify and compare the levels of BACs in milk obtained from organic grass-fed and conventional bovine dairy herds and to measure the effects of heat processing on the BACs. The current progress of the project will be shared. We will also discuss some of the roles the BACS may have in human health and how the findings of this study can be used to understand the health-value of milk from grass-fed herds.

Last Modified: 10/31/2014
Footer Content Back to Top of Page