The texture of butter does not change due to palm oil in dairy cow feed, said a report released on Friday by the Expert Working Group on Feed Supplements for Dairy Cows.
The task force was formed to investigate the texture of butter to see if there was a link to the use of dietary supplements given to animals.
To do so, the experts analyzed the fatty acid composition of raw milk across the country, before collecting samples of butter sold at retail across Canada. An analysis of the fatty acids and the physical properties of the food was also carried out.
Thus, it has been proven that milk fat contains more than 400 different fatty acids. One of these is palmitic acid. Although it is found in the food supplements given to them, cows produce this type of acid since it is present in their traditional diet, namely hay, silage, grass and cereals.
“After careful review of the existing scientific literature and further testing and consultation with various academic and industry experts, we cannot conclude that any perceived increase in butter hardness is solely attributed to the use of dietary supplements derived from butter. palm oil,” said Daniel Lefebvre, chairman of the expert working group.
From a processing perspective, there are several factors that influence the texture of butter, according to the report. Indeed, cream handling, storage temperature, and beating are all “key factors that can influence the rheological properties of finished products,” such as butter firmness and texture.
“There are a variety of factors that influence the fatty acid profile of milk which is just one of the factors that can affect the consistency of butter. We have also concluded that there are gaps in the body of knowledge that should be filled and have made a series of recommendations that will help to better understand the issues related to the properties of butter, while ensuring that the industry is better equipped to meet consumer expectations,” said Mr. Lefebvre.
