Northern Irish research finds benefits of omega-3 in dairy products

Food researchers in Northern Ireland have found that there is real potential to enhance the nutritional value of milk, yoghurt, cheese and other dairy products, thereby adding value to milk as a 'high health' product, by adding omega-3 supplements at "various stages of production from the diet of dairy cows to later stages in industrial processing".

The team at the region's Agri-Food Biosciences Institute carried out extensive research into the benefits of omega-3 fatty acids in dairy products through inclusion of omega-3 containing supplements.

A new AFBI report says: "It is well known that omega-3 fatty acids are essential in our diet to maintain good health, but less than a third of the UK population regularly eat oily fish - the best source of long chain omega-3 fatty acids. Increased consumption of these fatty acids can have a range of health benefits for example impacts on blood pressure, asthma, arthritis, diabetes and other chronic conditions."

Dairy chemistry research in AFBI's Food Research Branch focused on increasing the content of long chain omega-3 polyunsaturated fatty acids in milk and dairy products with applications at both farm and factory level.

"Nutritionists have identified the potential for foods which are consumed in large quantities, such as dairy products, to act as transport mechanisms for nutrients such as fatty acids and vitamins. Consumption of these enhanced dairy products could therefore benefit the health of the UK population, and provides a valuable opportunity to add value to milk as a "high health" product."

The study continues: "The omega-3 enriched milk was subsequently processed into an omega-3 enriched Greek-style high fat yoghurt with no adverse effects on yoghurt processing characteristics or microbial safety."

Taste tests found that omega-3 enriched product tasted just as good as the control product.

A second study investigated the production of omega-3 fortified reduced fat cheddar cheese. This was achieved by incorporating three supplements.

During manufacture the supplements were added at two stages: either into the cheese milk before culture or rennet addition, or into the cheese curd before pressing. Control cheeses which contained no added omega-3 fatty acids were also produced.

Further studies were conducted to characterise the acceptability of the omega-3 fortified mature cheddar cheese.

Panellists in the Sensory Evaluation Unit at AFBI Newforge evaluated both the fortified omega-3 cheese and "control" cheese finding both cheeses "moderately acceptable" to "extremely acceptable" with no difference between them.

"This is an important result as reduced fat "healthier" cheeses have historically displayed poorer eating quality," the report says.

AFBI carries out high quality technology research and development, statutory, analytical, and diagnostic testing functions for DAERA and other Government departments, public bodies and commercial companies.