Scientist improves milk fat content

By Peter Kent

Milk ResearchClemson researchers are lowering the saturated fat content in milk – while it’s still in the cow – by adding fatty acid to the cow’s diet. Animal scientist Tom Jenkins has developed a patented feed formula that combines fatty acid and ammonia. The combination uses the natural chemicals and processes of the cow’s digestive system to lower the overall fat content in milk and to change the remaining fat to a more healthful monounsaturated form.

Jenkins’ work was honored with the University’s prestigious 2005 Godley-Snell Award for Excellence in Agricultural Research. He holds two patents and has authored or co-authored more than 65 refereed publications in scientific journals. He also has received the American Feed Industry Award from the American Dairy Science Association for his research.




For information: Tom Jenkins, 864-656-2702, tjnkns@clemson.edu