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Omega-3 added to cattle feed increases the level in milk – Nov 2012

Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health

Journal of Dairy Science, Volume 95, Issue 11 , Pages 6242-6251, November 2012
R.L. Moore, S.E. Duncan, A.S. Rasor, W.N. Eigel, S.F. O’Keefe
Received 20 January 2012; accepted 27 July 2012. published online 14 September 2012.

Skim milk, butter-derived aqueous phase, butter oil, and fish oil (3 levels) were used to produce UHT pasteurized n-3 fatty acid-fortified beverages (3.1% fat, 3.9% protein, and 11.5% total solids) with targeted deliveries of 200, 500, and 800mg of eicosapentaenoic acid and docosahexaenoic acid (combined total) per 250mL (8 fl oz) serving. Microbial quality, emulsion stability, and oxidation of lipids over 35d of storage at 4°C were evaluated. Conjugated diene hydroperoxides were below 1% throughout storage and were found at highest concentrations around d 21 of storage for all formulations. Volatile analysis indicated an increase in 1-penten-3-ol in the n-3 fortified dairy-based beverage systems during storage. Triangle tests were conducted to determine if consumers could detect a difference in aroma, compared with commercially processed aseptically packaged milk. The beverage system with targeted delivery of 500mg of eicosapentaenoic acid + docosahexaenoic acid per 250-mL serving was not different in aroma compared with commercially available UHT processed milk. This formulation delivered 432mg of heart-healthy n-3 fatty acids per 250-mL serving on d 35 and was microbiologically and physically stable throughout the 35-d refrigerated storage period.
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Comment by VitaminDWiki

Not as good as having the cows eating greens, but much better than nothing

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