MONTREAL – The Professional Working Group on feed supplementation launched its report at present. The group had been convened to analyze questions concerning the texture of butter and if there was a hyperlink with animal feed dietary supplements containing palm by-products.

Dairy Farmers of Canada approached Dr. Daniel Lefebvre, Chief Operations Officer – Director, Centre of Experience at Lactanet to steer a bunch of consultants to additional discover this problem.

The 13-member Professional Working Group met seven instances from March to December 2021 and sought displays and experiences from a number of exterior consultants.

Along with a complete overview of the scientific literature, the Group additionally commissioned two information assortment efforts:

  1. Evaluation, compilation and statistical evaluation of the fatty acid composition of uncooked milk from throughout Canada.
  2. Assortment of samples of retail butter from throughout Canada and subsequent evaluation of the fatty acid profile and bodily properties.

Listed below are some highlights of the report:

  • Milk fats is without doubt one of the most complicated pure fats, containing greater than 400 completely different fatty acids.
  • Palmitic acid (C16:0) is a saturated fats and the predominant fatty acid in milk, no matter what cows eat. It is usually the most typical fatty acid in animal fat and lots of plant oils. Cows produce palmitic acid naturally, together with a whole lot of different fatty acids of their milk.
  • Elements in animal feed additionally include fatty acids, together with palmitic acid. Feeding cows palm-derived feed dietary supplements contributes to cows’ palmitic acid consumption however will not be the principle issue contributing to palmitic acid in milk.
  • Many of the palmitic acid current in milk is derived from the cow consuming conventional feed elements, primarily hay, silage, grass and cereal grains, and making it naturally in her udder.
  • Moreover, the fatty acid composition of milk is influenced by a wide range of different elements together with season, stage of lactation, food plan (influenced by geographic area) and a spread of different variables.
  • With respect to processing, the literature overview signifies that cream dealing with, temperature of storage and churning are key elements which will have an effect on the rheological properties of ultimate merchandise together with the firmness and texture of butter.

“After a cautious overview of the present scientific literature and enterprise new testing and consultations with varied trade and educational consultants, we can not conclude that any perceived improve within the hardness of butter be solely attributed to the usage of palm-derived feed dietary supplements,” mentioned Daniel Lefebvre, Chair of the Professional Working Group. “There’s a wide range of elements that affect the fatty acid profile of milk which is just one of many elements that may have an effect on butter consistency. Now we have additionally concluded there are gaps within the physique of data that ought to be addressed, and we supplied a collection of suggestions to higher perceive points associated to the properties of butter whereas additionally guaranteeing that trade is healthier outfitted to satisfy shopper expectations.”

Supply : Cision


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