Effect of nutrition on milk fat percentage

Abstract

Formerly the milk was considered a product whose composition was practically constant, which felt little importance separately to their components. The intense development of the industry of foods in the last decades it has been generating an enormous variety of milky products and that diversity of products of quite different composition, he/she does with that the processing industry of milk starts to demand a matter cousin of high quality and in some cases, of specific composition, as milk with low fat tenor. The nutrition is constituted in the main tool so that the producers can alter the composition of the milk in order to assist the buyers' of his/her product demand, and the modifications in the composition gotten with the nutritional handling are fast and effective mainly in the fat, that is the component that more suffers variations due to alterations in the diets.