Researchers are hoping a new study of the milk produced by several Western Australian dairies may help establish a formal link between healthy livestock and healthier produce.
Key points:
- The university is looking into links between good herd management and healthier, higher levels of vitamins and minerals
- One leading dairy does low, slow pasteurisation to achieve good results
- The dairy’s herd was not pushed to produce high volumes, approximately half of that of a normal cow
Staff from Murdoch University examined the milk from six WA dairy farms, assessing levels of vitamin B12, B2, calcium, and a protein called lactoferrin, among others.
Associate Professor Vicky Solah said Bannister Downs Dairy in Northcliffe had the highest level of B12 and also ranked in the top two for calcium levels.
Dr Solah said she had a number of theories as to why the differences occurred and would look to establish them through additional research.
Why is this milk different?
Dr Solah believes farm management and herd behaviour play a major role in overall milk quality.
“I think the management of the farm is really important for all sorts of quality aspects,” she said.
“Healthy cows produce a good product … and the cows there don’t produce a huge volume per day.
“Also the understanding that they do low, slow pasteurisation, I think that’s also a good thing.”
Dr Solah said most dairies pasteurised at 72 to 80 degrees Celsius, while Bannister Downs pasteurised at 66.6C for five minutes.
Lower daily production could be key
Bannister Downs managing director Sue Daubney said the results, and the potential for additional study, were exciting.
“Ever since we started producing our milk we’ve been curious to find out if there is something different or special about it and, if so, get to the bottom of it,” she said.
“We do a lower temperature of pasteurisation and we understand that it’s less damaging to enzymes and proteins. We think that has an influence on it.”
Ms Daubney said her herd was not pushed to produce high volumes.
“Their average daily production will be between 25 and 30 litres,” she said.
“Some cows could be up around 60 litres — which is good for the farmer because they’re getting high volume.
“We hadn’t been pushing our cows hard and we’re thinking that could be one of the reasons.”
All dairies should benefit
Dr Solah said her research found that, at face value, all of the top WA milks appear the same.
“On the packaging it tells you how much protein, how much there is of all the ingredients that are listed, and all the milks are very similar,” she said.
“But when you drill down into other things like vitamins and minerals and proteins and fatty acids, they’re very different.
“It’s very interesting. And we’ve got a lot more work to do.”
Two papers from the first stage of the study will soon be published, and while one winner will be highlighted in the findings, Dr Solah said the research would be useful for all dairies.
“We are showing that they all have good levels of B12, B2, calcium, and lactoferrin,” she said.
“It should benefit all dairies in WA and help the consumer realise that our milk is fabulous.”
