Overview

Due to the global importance of milk as a foodstuff, it is necessary to understand the factors that influence its quality. This quality can be defined by aspects such as microbiological quality and nutritional content. In terms of nutritional content, there are levels of vitamins, minerals, lactose (sugar), protein, and fats. The first two are unlikely to undergo significant changes, remaining virtually unchanged in healthy animals. Changes in the others can be influenced by factors such as the breed and diet of the animals, and in the case of lactose, this change is insignificant, leaving protein and fat, which can be altered by the animals' diet and have great significance in total solids content, due to the fact that these compounds are decisive in the yield of dairy manufacturing processes, which in turn influences the remuneration of milk producers. Therefore, knowledge of methods and systems that can positively modulate these contents is of great importance.

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