IRISH scientists have succeeded in generating milk with an enhanced ability to counteract heart disease and cancer. The development, by a research team in Co Cork, has enormous commercial potential in the diet conscious 1990s.
Milk has often been promoted on the basis of being a "health kick", but the process developed by a team based at Teagasc's dairy research installation at Moorepark in Fermoy adds a new dimension to the benefits that can accrue from new milk compositions generated by purely natural methods.
In the course of a study over five years the researchers have succeeded in increasing oleic acid - an essential part of the milkfat - content dramatically. This has a "protective effect against the risk of coronary heart disease in humans", according to Dr John Murphy, of the research team.
A diet high in oleic acid reduces low density lipoprotein cholesterol while leaving high density lipoprotein cholesterol unchanged; in short, it is better for the heart. Milk with a high oleic acid content is often described as "soft milk" and it comes with an added bonus: butter made from it is spreadable at refrigeration temperatures.
When the study began, little was known of the significance of another fat component in milk, conjugated linoleic acid. This has been found to have anticarcinogenic properties. What's more, it inhibits clogging of the arteries, known as arteriosclerosis.
It also acts as an antioxidant, counteracting harmful oxidation in the body which can contribute to strokes and heart attacks. Increasing this component in milk yields also leads to more monounsaturated fats. In short the milk is more healthy.
Producing milk with both the favoured components enhanced in it is achieved by feeding crushed rapeseed or soyabean to cows, Dr Murphy explained. Irish milk, generally speaking, has good levels of such components. The new system, however, brings up the levels significantly and helps to overcome seasonal variations in their content.
The process has been further developed with the help of Teagasc's dairy processing section and the National Food Centre in Dublin. The milk, including the spreadable butter, has received "extremely positive reaction in consumer tests conducted in both Ireland and Germany.
A nutritive study conducted with the cardiology unit attached to Beaumont Hospital has also confirmed positive benefits. The next step is to go into commercial production. "It's a totally natural process. There's no manipulation of the milk," Dr Murphy said.
The crunch is cost. Cows fed on pasture in Ireland generally do not need feed supplements. The Teagasc process would add about 20p to a pound of butter and require the milk to be collected and processed separately. Dr Murphy said they believed there was at least a niche market for such milk. Increasing emphasis on healthy food and drink may, however, widen the market.
That may be sooner rather then later. Germany, for example, is talking of paying for milk based on its "fat softness", the very thing Teagasc has facilitated in great abundance. The question then is: will Europe follow?
