Jump to Main Content
Preliminary investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat
- Fearon, Anna M, Kilpatrick, David J
- Journal of the science of food and agriculture 1991 v.55 no.1 pp. 153-158
- diet, fatty acid composition, lipid content, melting point, milk, milk fat, temperature, unsaturated fatty acids
- Dietary manipulation of cos' milk fat composition has principally been concerned ith increasing the proportion of unsaturated fatty acids present. Hoever, such changes in fatty acid composition result in a softening of the milk fat, a property not to the benefit of every user. Bakers and confectioners, for example, frequently prefer a harder milk fat to achieve the desired textural characteristics of their products. A preliminary investigation of the influence of protected lipid supplements on the characteristics of milk fat found that inclusion of Dairy Fat Prills (at a level of 1.0 kg day⁻¹) in the diet of dairy cos hardened the fat. This as shon by a significant increase in percentage solid fat content over the temperature range (5–30°C) investigated and as accompanied by a significant increase in mean slip melting point from 31.81°C (control diet) to 35.18°C.