Benefits of higher protein milk

The dairy processing sector is an important contributor to the gross domestic product of Northern Ireland.

The manufacturing market by product is given in Figure 4

Figure 4 The Northern Ireland dairy sector by product

The average milk protein content for Northern Ireland milk based on Department of Agriculture, Northern Ireland 1998 figures is 3.22 percent. This figure is an average for milk sampled throughout the year. On a further analysis of the data it can be seen that the protein level in milk fluctuates significantly throughout the year (Figure 5). These fluctuations in milk quality impact upon the processor by affecting the manufacturing process itself, product yield and quality. A good example to illustrate how variations in milk protein levels effect the manufacturing sector is the cheese-making process.

Due to low levels of protein in milk supplies and seasonal fluctuations, the cheese-maker has to standardise incoming milk in order to produce a uniform product each time. Standardisation involves the addition of skim milk or skim milk powder to the milk prior to processing in order to increase the level of protein in the milk to a desired protein to fat ratio. Improved levels of protein in the milk supplies throughout the year is critical especially in the January to April period. This would assist the processor by reducing the need for standardisation.

Figure 5. Protein percentage - Protein Improver Herd and NI Average

Milk protein content affects cheese yield

Milk proteins also contribute towards the quality of dairy products both nutritionally and through the physical properties they impart. Milk proteins improve the whipping properties and other eating characteristics of ice cream. In yogurt, protein improves the body of the product, increases its thickness and can also affect the flavour.

Dairy products are a rich source of protein and play an important role in the diet. Proteins are essential to all life providing fuel for the body, and helping form supporting and protective structures in the body such as skin, hair, nails and muscle. Proteins are also the major constituents of enzymes, antibodies, many hormones and fluids such as blood, milk and egg white. The protein level of some dairy products is compared to other foods in Table 10.

Table 10 A comparison of the level of protein in food products

Improving milk protein improves producer returns, enhances product yield and quality, leading to improved competitiveness throughout the dairy industry.