Abstract:
Milk is a food with high nutritional benefits and is therefore considered an important source of food for all age
groups. Laben (1963) reported that whole milk provides energy from carbohydrates, essential amino acids,
fatty acids, vitamins and minerals in varying amounts, brought about by both environmental and genetic
differences. Not only has the economic impact of variation in fat and protein content led to much research on
manipulation and alteration of these constituents, but the different amino acid, fatty acid and micronutrient
profiles, and their consequent impact on health, have become current topics of debate. Increased knowledge
of the impact of feeding on the quality and quantity of milk production has led to more sophisticated diet
formulations for cattle (Jenkins & McGuire, 2006). In the 1980s, diets were modified to induce changes in fat
percentage, protein and lactose content. Apart from diet, breed and other environmental factors influence the
composition of milk. Nutritional composition forms the basis of consumer education, and it is evident that
international data for milk cannot be used in all contexts. During this study country specific composition data
for milk is compared and the differences discussed.
