Impact of co-products from the Quebec dairy industry in cow feed on properties functionalities of milk: Development of an infrared spectroscopy monitoring tool

To improve the sustainability of the Quebec dairy industry, strategies must be developed in order to 1) better control the production of major milk components as well as its fine composition and 2) optimize dairy processing and particularly the valuation of its co-products. The problem of surplus non-fat dairy solids is worrying, because the volumes to be upgraded keep growing. In 2019, the excess lactose, mainly generated in the form of ultrafiltration permeates (UF) of milk or whey, was estimated at more than 270,000 tonnes (Britten, 2019). Our research proposal attempts to provide solutions to these challenges of dairy production and processing. First, we will explore the possibility of introducing co-products from the dairy industry in cow feed. Studies have shown that the addition of whey UF permeate to the feed can increase animal consumption, resulting in improved production performance (Charbonneau et al., 2006). However, we do not know the impact of these modifications on the composition and technological properties of milk, particularly in relation to its skills in cheese and butter technology. It is also not known whether these improvements are related to the type of UF permeate (whey vs milk) incorporated in the ration of the animals. Thus, the program provides for the realization of two animal phases in controlled conditions. A first experiment will compare the performance of animals receiving 10% of their ration in the form of whey or milk UF permeate. These ingredients will replace the energy concentrates from the control ration. The dairy co-product that has offered the best performance will be chosen for a second test where different inclusion rates will be evaluated. During these trials, the production performance of dairy cows will be measured. Also, the functional characteristics of the different milks produced will be compared. To better control the functional behavior of the raw material that is milk, it is essential to develop tools that allow the analysis of its functional characteristics under commercial conditions. Thus, for each sample of milk produced during the experiments described above, we will obtain the associated mid-infrared spectra, in collaboration with Lactanet, in order to establish algorithms for predicting the levels of different milk proteins and other functional characteristics in technologies. cheese and butter. Finally, an assessment of the eco-efficiency of the various solutions proposed will validate the sustainability, both economically and environmentally, of the solutions proposed.