Softening of Butter Related to Feeding Low Doses of Protected-Tallow Supplement

Abstract

Our objective was to assess possible effects of feeding low doses of protected-tallow feed supplement on properties of butter made from the milk. Milk was obtained from two cows fed protected tallow at 4% of the total ration. This supplement increased total milk fat in the milk by .5 to 1%. Butter manufactured after 3 wk of feeding was softer than that made from milk of control cows, as demonstrated by lower softening and dropping points (30.7 and 31.8 °C versus 33.5 and 34.4 °C), lower percent solid fat at 5 to 25 °C temperature range, and penetrometry at 24 °C. Changes in fatty acid composition caused by the low dose feeding were insignificant and could not be related conclusively to the softening effects. © 1982, American Dairy Science Association. All rights reserved.