Schonfeldt, H.C. (Hettie Carina)Hall, Nicolette GibsonSmit, Louwrens E.2012-06-122012-06-122012-07Hettie C. Schonfeldt, Nicolette G. Hall & Louwrens E. Smit, The need for country specific composition data on milk, Food Research International, vol. 47, no. 2, pp. 207-209 (2012), doi: 10.1016/j.foodres.2011.05.0180963-9969 (print)1873-7145 (online)10.1016/j.foodres.2011.05.018http://hdl.handle.net/2263/19152Milk 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.en© 2011 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, vol. 47, issue 2, July 2011, doi: 10.1016/j.foodres.2011.05.018.Milk -- Composition -- Data processingMilk yieldNutrition counselingConsumer educationPostprint Article