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Texture of Butter from Cows with Different Milk Fatty Acid Compositions¹

Nutritional Physiology and Animal Breeding and Genetics Groups, Departments of Animal Science and of Food Science and Human Nutrition,Iowa State University, Ames 50011-3150

Milk fatty acid composition and textural properties of butter are known to be affected by the cows’ diets. We examined the phenotypic variation in milk fatty acid composition among cows fed the same diet to see if the variation was sufficient to produce butter with different textural properties. Ten cows were selected that tested higher (n = 5) or lower (n = 5) in their proportion of milk unsaturated fatty acids. Milk samples were collected a week after testing, and butter was prepared from the individual samples. Milk and butter samples were again analyzed for fatty acid composition. Butter at 5°C was evaluated by a sensory panel for spreadability and by a texture analyzer at both 5 and 23°C for hardness and adhesiveness. Milk and butter samples from cows with a more unsaturated milk fatty acid composition had a lower atherogenic index, and the butter samples were more spreadable, softer, and less adhesive. Thus, phenotypic variation in milk fatty acid composition among cows fed the same diet is sufficient to produce butter with different textural properties.

Key Words: butter texture • dairy cow • fatty acid composition

Abbreviation key: AI = atherogenic index, CLA = conjugated linoleic acid

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