Preliminary investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat
Fearon, A.M. | Kilpatrick, D.J.
Dietary manipulation of cows' milk fat composition has principally been concerned with increasing the proportion of unsaturated fatty acids present. However, 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 cows hardened the fat. This was shown by a significant increase in percentage solid fat content over the temperature range (5-30 degrees C) investigated and was accompanied by a significant increase in mean slip melting point from 31.81 degrees C (control diet) to 35.18 degrees C.
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