The Norwegian University of Life Sciences (UMB) by the Department of Animal and Aquacultural Sciences and the Department of Chemistry, Biotechnology and Food Science works with new breeding and feeding strategies of milk producing cows and goats with the objective to produce milk with optimised bioactivity and functionality. We especially focus on protein- and fat quality.
Modification of bovine milk to improve the milk with regard to human health and nutrition is a central topic of the research activity at UMB. Factors such as the natural forage, including pasture, type of concentrate, stage of lactation etc all influence the milk composition. We are involved in projects both aiming to produce high quality milk products with a nutritive added value throughout the year, and in projects describing the regional and seasonal variability in the nutritional composition of traditional goat and cow milk products. We are studying the interaction of supplemented cobalt on the -9 desaturase enzyme complex in the bovine mammary gland, an interaction that dramatically changes the amounts of nearly all fatty acids in the bovine milk.
Our objective is to produce milk with specific characteristics and qualities regarding protein content and protein quality, fat content and composition of fatty acids, trace minerals and vitamins, to meet a rising number of demands as to nutrition and health benefits.
Scientist in volved in COST Action: Anna Haug