Biologiese invloede op die kwaliteit van suiwelprodukte

Biological influences on the quality of dairy products.

An analysis of the consumption pattern of dairy products shows that an increasing percentage of fresh milk is being diverted to the manufacturing industry for processing and that there is an increasing demand for low-fat dairy products. Over the past 8 years breeding, and to a certain extent nutrition, has resulted in the production of milk with a lower milk fat percentage. Several problems such as the influence of mastitic milk, increased cell counts, and fatty acid profiles and their effect on the quality and production of milk are discussed.