JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bobe, G.
Right arrow Articles by Beitz, D. C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Bobe, G.
Right arrow Articles by Beitz, D. C.
J. Dairy Sci. 86:3122-3127
© American Dairy Science Association, 2003.

Texture of Butter from Cows with Different Milk Fatty Acid Compositions1

G. Bobe, E. G. Hammond, A. E. Freeman, G. L. Lindberg2 and D. C. Beitz

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


   ABSTRACT
TOP
 ABSTRACT
INTRODUCTION
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 ACKNOWLEDGEMENTS
 REFERENCES
 
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


   INTRODUCTION
TOP
 ABSTRACT
 INTRODUCTION
MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 ACKNOWLEDGEMENTS
 REFERENCES
 
Dairy products, in particular butter, have been considered to increase the risk for cardiovascular diseases in humans because, in comparison to other lipid sources, they contain a higher proportion of lauric, myristic, and palmitic acids and a lower proportion of unsaturated fatty acids (Ulbricht and Southgate, 1991; Sacks and Katan, 2002). Ulbricht and Southgate (1991) proposed an atherogenic index (AI) for lipids as a dietary risk indicator for cardiovascular disease. The AI is the sum of the proportion in the fat of lauric and palmitic acids and four times myristic acid divided by the proportion of total unsaturated fatty acids. A higher ratio of saturated fatty acids also contributes to the hardness and poor spreadability of butter at refrigeration temperature (Edmondson et al., 1974; Taylor and Norris, 1977; Ashes et al., 1997). Brunner (1974) reported that 80% of the variation of butter texture can be explained by differences in milk fatty acid composition.

Nutrition has been considered to be the primary factor influencing milk fatty acid composition (Palmquist et al., 1993; Jensen, 2002). Feeding cows highly unsaturated oils such as canola (Bayourthe et al., 2000), fish (Baer et al., 2001; Ramaswamy et al., 2001), sunflower (Middaugh et al., 1988; Stegemann et al., 1992), safflower (Edmondson et al., 1974; Stegemann et al., 1992; Gonzalez et al., 2003), or extruded soybeans (Ramaswamy et al., 2001) increases the proportion of unsaturated fatty acids in milk and butter and causes the butter to be softer and more spreadable. Furthermore, consumption of dairy products from cows that were fed ruminally protected lipids decreased plasma cholesterol concentrations in humans (Noakes et al., 1996; Poppitt et al., 2002).

Factors such as genotype and stage of lactation, have been considered of minor importance in influencing milk fatty acid composition (Gibson, 1991; Palmquist et al., 1993; Jensen, 2002). But, Jaeck and Pabst (1990) reported differences in butter texture among herds fed similar diets. Significant heritability and repeatability estimates for milk fatty acid composition (Renner et al., 1974; Karijord et al., 1982; Bobe et al., 1996) suggest that sufficient variation exists among cows fed the same diet to produce butter with different textural properties and a more healthful fatty acid composition. Thus, the objective of the current study was to test whether the phenotypic variability of milk fatty acid composition among cows fed the same diet is sufficient to produce butter texture variations.


   MATERIALS AND METHODS
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
RESULTS AND DISCUSSION
 ACKNOWLEDGEMENTS
 REFERENCES
 
Experimental Design and Sample Collection
Individual milk samples were obtained from 64 lactating dairy cows of the dairy teaching farm at Iowa State University to select for cows with low- or high-AI milk. The cows were less than 150 DIM and belonged to several common dairy breeds (Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey, and Milking Shorthorn). All cows were fed ad libitum twice daily (600 and 1700 h) the same diet as a TMR, which had 62.4% DM and contained, on a DM basis, 16.8% CP, 17.9% ADF, 30.5% NDF, 3% lipid, and 6.9% ash. The ingredients of the TMR were, on a DM basis, 7.4% alfalfa haylage, 9.6% alfalfa hay, 31.5% corn silage, 24.2% high moisture corn, 13.0% corn gluten feed, 11% soybean meal, and 3.5% vitamin-mineral mix (Heart of Iowa, Gilbert, IA). The vitamin-mineral mix contained 15.3% NaHCO3; 4.3% MgO; 17.3% Ca3(PO4)2; 28.9% CaCO3; 3.1% vitamin A, D, and E premix; 0.305% vitamin A; 2.9% vitamin E premix; and 1.8% dairy trace minerals mix.

Fatty acid composition of milk from each cow was determined by forming butyl esters of fatty acids (Bobe et al., 1999). Briefly, 200 µl of milk was suspended in 800 µl of n-butanol in a glass vial with Teflon-lined screw cap. Next, 75 µl of acetyl chloride was added while the tube was being vortexed. The vial was filled with N to prevent oxidation and then placed on a heating block at 100°C for 1.5 h. After cooling the tubes to room temperature, the solution was neutralized with K2CO3, and the butyl esters were dissolved in hexane. The sample during the butyl ester-hexane phase was washed repeatedly with distilled water and then transferred into injection vials for analysis by gas chromatography.

Butyl esters were quantified by gas chromatography on a 30-m SPTM-2330 capillary column (Supelco, Bellefonte, PA) by using a Hewlett Packard (Palo Alto, CA) 5890A series II instrument equipped with a flame ionization detector and a model 3396A integrator. Carrier gas was helium at 3 ml/min. The injector and detector were maintained at 250°C, and the oven was programmed from 70°C, after 4 min, to 230°C at 20°C/min and held at 230°C for 5 min. An internal standard was added that contained C5:0 for quantification of C4:0 and C6:0, C11:0 for quantification of C8:0 to C14:0, and C19:0 for quantification of C16:0 and higher. External standards GLC73 and GLC79 (Nu-Chek Prep, Elysian, MN) were used to verify the accuracy of the analyses.

On the basis of AI, five cows with the highest AI indices (two Brown Swiss’, one Guernsey, and two Jerseys) and five cows with the lowest AI indices (five Holsteins) were selected. The fatty acid composition data of these samples are not shown. One week after the analytical samples had been taken, milk from each of the 10 selected cows was collected separately for 1 d (1700 and 0500 h the following day) as well as 30 kg of herd milk from the bulk tank for a total of 11 milk samples.

Butter Manufacture and Composition
Each of the 11 milk samples was weighed and pasteurized individually at 63°C for 30 min. Next, 30% cream was separated at 20°C with an Elecrem Model 1 (Elecrem, Vanves, France). Babcock tests (Milk Industry Foundation, 1949) of milkfat concentrations were performed, and cream was stored overnight at 5°C. An electric mixer (KitchenAid Model KHM9PWH, Troy, OH) that was operated at the speed settings 4 or 5 at 5°C room temperature was used to make butter in duplicate churnings of 800 g of cream from each of the 11 milk samples for a total of 22 butter samples. Churning times varied between 34 and 53 min and were longer for milk of cows with high AI. After churning, sodium chloride was added to 1% manually, and the butter was adjusted to 80% fat with water as assayed with the modified Kohman method (Milk Industry Foundation, 1949). Butter samples were stored in closed plastic containers at 5°C until further analysis. For comparison, a commercial butter sample and four commercial margarine samples were purchased from a local grocery store and stored at -20°C until used.

Fatty acid compositions of the milk samples from individual cows and from the bulk tank are determined as described earlier. Determination of fatty acid compositions of butter samples from individual cows and from the bulk tank and of the five commercial samples was similar to that of milk samples except that 10 mg of butter or margarine instead of 200 µl of milk was suspended in 800 µl of n-butanol. Fatty acid compositions of the milk, butter, and commercial samples are shown in Tables 1Go and 2Go. Concentrations of trans-11 oleic acids are shown only for margarine samples in Table 2Go because concentrations of trans-11 oleic acids in milk and butter samples were very small in comparison to concentrations of cis-9 oleic acids, so that the peaks for both fatty acids could not be distinguished from each other. Conjugated linoleic acids (CLA) coeluted with C20:1 and, therefore, their concentrations are reported as their sum. Because the peak contains 75 to 85% CLA (Baer et al., 2001; Ramaswamy et al., 2001); hereafter, it will be referred simply as CLA.


View this table:
[in this window]
[in a new window]
  		Table 1. Least squares means and significance of differences in fatty acid composition of milk and butter samples from cows that differ in atherogenic index (AI).
 

View this table:
[in this window]
[in a new window]
  		Table 2. Fatty acid composition of different margarine and butter samples arranged according to their atherogenic index (AI).
 
Texture Analyses
Hardness and adhesiveness of individual butter and margarine samples were determined in triplicates at sample temperatures of 5 and 23°C by using a TA-XT2 texture analyzer (Stable Micro Systems, London, UK). A 5-mm layer of the sample was removed from the surface of the sample before measurement. A 40° conical probe was lowered at 1 mm/s to a depth of 12 mm from the sample surface and then was withdrawn at the same speed. Data acquisition began at 5 G of probe force. The penetration force (in G) was reported as hardness, and the negative force-time value (in G x s) generated during probe withdrawal was reported as adhesiveness. Spreadabilities of butter and margarine samples at 5°C were determined by 20 untrained panelists who evaluated five samples on each of 5 d on a continuous 14-cm scale from 0 (easily spreadable as the tub margarine of brand 1, which was the softest sample in the current study as determined with the TA-XT2 texture analyzer) to 14 (difficult to spread as the hardest butter sample in the current study as determined with the TA-XT2 texture analyzer). Both extreme samples were available to the panelists for comparison.

Statistical Analyses
Data for milk and butter fatty acid composition were analyzed by using the mixed models procedures of SAS Version 8.2 (2001). The fixed variables were AI index of milk samples collected from the same cow 1 wk before butter manufacture (low or high), type of dairy product (milk or butter), and their interaction. A completely unrestricted variance-covariance matrix was used to account for correlations between variables of samples from the same cow. Effects of AI index (low vs. high), type of dairy product (milk vs. butter), and AI index in milk and butter were determined by using a t-test. A similar model was used for statistical analysis of hardness and adhesiveness of butter, except that type of dairy product was replaced by butter temperature (5 or 23°C). Because of mathematical convergence problems, spreadability data of butter from each cow were averaged. The means of the low- and high-AI groups were compared by using analysis of variance in PROC GLM.


   RESULTS AND DISCUSSION
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
 REFERENCES
 
Milk from low-AI cows had a 47% lower AI value than did high-AI cows (Table 1Go). These differences in AI are similar to those reported for feeding unsaturated oils (Edmonson et al., 1974; Middaugh et al., 1988; Stegeman et al., 1992; Bayourthe et al., 2000; Baer et al., 2001; Ramaswamy et al., 2001; Gonzalez et al., 2003). Cows with low-AI values for milk had a 15% lower proportion of saturated fatty acids and a 44% higher proportion of monounsaturated fatty acids in milk fat (Table 1Go). Specifically, concentrations of CLA and the monounsaturated fatty acids palmitoleic and oleic acids were higher, and concentrations of primarily de novo-synthesized fatty acids (C6:0 to C16:0) were lower (Table 1Go). The smaller proportion of C6:0 to C16:0 and the higher proportion of CLA (Table 1Go) suggest that cows with low AI have lower de novo fatty acid synthesis (Palmquist et al., 1993; Jensen, 2001), which is similar to that for cows fed a diet supplemented with unsaturated oils (Ashes et al., 1997). This hypothesis is supported by the observation that cows in the low-AI group produced less milk (25.1 vs. 31.5 kg/d; P = 0.02) but similar amounts of fat (1.09 vs. 1.14 kg/d; P = 0.75) than did cows in the high-AI group.

In butter samples, the proportions of CLA and butyric and oleic acids were lower and the proportions of myristic acid tended to be higher than in their respective milk samples (Table 1Go). There were, however, only minor changes in significance values for differences between milk and butter from the low- and high-AI group (Table 1Go). These results suggest that only minor changes in milk fatty acid composition occur during the butter manufacturing process, which has been reported previously (Baer et al., 2001). The fatty acid compositions of the bulk tank and the commercial butter samples were between those of the low- and high-AI group (Table 2Go), indicating that the milk samples of the selected cows were representative.

Consumption of dairy products with lower AI values decreases concentrations of total and low-density lipoprotein cholesterol in blood plasma from humans in comparison to consumption of commercial dairy products (Noakes et al., 1996; Poppitt et al., 2002). Because of the documented beneficial health effects, there is a potential niche market for dairy products with lower AI (Gibson, 1991). The margarine samples (Table 2Go) had lower AI than did butter from low-AI cows (Table 1Go) but also had much higher concentrations of trans-oleic acids, which increase concentrations of total and low-density lipoprotein cholesterol (Ratnayake et al., 1998). Edmondson et al. (1974) reported that milk fat with lower AI values develops an oxidized flavor, which is a potential disadvantage of low-AI dairy products. But most studies, including this study, could detect no differences in butter flavor between samples that differ in fatty acid saturation (Middaugh et al., 1988; Stegeman et al., 1992; Baer et al., 2001; Ramaswamy et al., 2001).

At 5°C, butter samples from the low-AI group were 38% softer, 35% less adhesive, and 46% more spreadable than were butter samples from the high-AI group (Table 3Go). Increasing butter temperature decreased hardness and adhesiveness but did not affect the significance of difference between low- and high-AI milk. At 23°C, butter samples from the low-AI group were 46% softer and 26% less adhesive. To a similar extent, butter from cows that are fed additional unsaturated oils is softer at refrigeration and room temperature than is butter from control-fed cows (Middaugh et al., 1988; Stegeman et al., 1992; Baer et al., 2001; Ramaswamy et al., 2001). To our knowledge, adhesiveness and spreadability data on butters have not been reported previously. These results indicate that the variation among cows fed the same diet is sufficient to manufacture butter with different textural properties and with differences similar in magnitude to those produced by variation in diet composition.


View this table:
[in this window]
[in a new window]
  		Table 3. Least squares means and significance of differences in texture1 of butter at different temperatures from cows that differ in atherogenic index (AI).
 
Commercial margarine samples were numerically softer and less adhesive at 5°C than were butter samples (Table 4Go), which is similar to results of other studies (Edmondson et al., 1974; Taylor and Norris, 1977). At 23°C, however, the texture properties of margarine samples were both higher and lower than those of butter samples (Table 4Go). Additionally, the textural properties of the bulk tank and the commercial butter sample were between those of the low- and high-AI groups at 5°C but not at 23°C (Table 4Go). Taylor and Norris (1977) reported also that at room temperature the textural properties of butter are less closely associated with the milk fatty acid composition than at 5°C.


View this table:
[in this window]
[in a new window]
  		Table 4. Textural properties1 at 5 and 23°C sample temperatures of different margarine and butter samples arranged according to their atherogenic index.
 
Commercial production of large quantities of low-AI fluid milk and dairy products could be achieved by two ways. On a short-term basis, low-AI cows could be identified from commercial herds. In a preliminary study, the authors estimated that 22% of the variation of AI within a herd could be explained by the variation between cows. This finding is supported by repeatability estimates of 0.25 to 0.40 and 0.10 to 0.23 for concentrations of major fatty acids in milk fat within herd (Bobe et al., 1996) and overall (Karijord et al., 1982), respectively. On a long-term basis, herds producing low-AI milk could be established by genetic selection, because heritability estimates for concentrations of major fatty acids in milk fat are 0.08 to 0.25 and 0.06 to 0.17 within herd (Bobe et al., 1996) and overall (Karijord et al., 1982), respectively.

In conclusion, the current study demonstrates that the variation in milk fatty acid composition among cows fed the same diet is sufficient to produce butter with different textural properties. Selection of individual cows within a herd or breeding programs could be used to alter fatty acid composition to a profile, which is more beneficial for human health.


   ACKNOWLEDGEMENTS
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 ACKNOWLEDGEMENTS
REFERENCES
 
The authors thank the USDA Center for Designing Foods to Improve Nutrition (Ames, IA) for financial support. Appreciation is extended to the management of the Iowa State University Dairy Teaching Herd for provision of milk samples of cows, to M. Reuber for technical assistance with the milk processing equipment, to E. M. Polkanova and S. Zimmerman for assistance in preparation and analysis of butter samples, and to the sensory panelists.


   FOOTNOTES
 
1 Publication of the Iowa Agriculture and Home Economics Experiment Station, Ames, Project Number 3801. A preliminary report has been presented [J. Dairy Sci. 82(Suppl. 1): 17, 1999]. Back

2 Present address: Nutrition Professionals, 310 Golfview Drive, Albany, MN 56307. Back

Received for publication May 4, 2003. Accepted for publication June 3, 2003.


   REFERENCES
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 ACKNOWLEDGEMENTS
 REFERENCES
 


Ashes, J. R., S. K. Gulati, and T. W. Scott. 1997. Potential to alter the content and composition of milk fat through nutrition. J. Dairy Sci. 80:2204–2212.

Baer, R. J., J. Ryali, D. J. Schingoethe, K. M. Kasperson, D. C. Donovan, A. R. Hippen, and S. T. Franklin. 2001. Composition and properties of milk and butter from cows fed fish oil. J. Dairy Sci. 84:345–353.[Abstract]

Bayourthe, C., F. Enjalbert, and R. Moncoulon. 2000. Effects of different forms of canola oil fatty acid plus canola meal on milk composition and physical properties of butter. J. Dairy Sci. 83:690–696.[Abstract]

Bobe, G., A. E. Freeman, D. C. Beitz, and G. L. Lindberg. 1996. Estimation of heritabilities for amounts of individual proteins and fatty acids in milk of Holstein cattle. J. Anim. Sci. 74(Suppl. 1):26.

Bobe, G., D. C. Beitz, A. E. Freeman, and G. L. Lindberg. 1999. Associations among individual proteins and fatty acids in bovine milk as determined by correlations and factor analyses. J. Dairy Res. 66:523–536.[Medline]

Brunner, J. B. 1974. Physical equilibria in milk: The lipid phase. Pages 447–602 in Fundamentals of Dairy Chemistry. 2nd ed. B. H. Webb, A. H. Johnson, and J. A. Alford, ed. AVI, Westport, CT.

Edmondson, L. F., R. A. Yoncoskie, N. H. Rainey, F. W. Douglas, Jr., and J. Bitman. 1974. Feeding encapsulated oils to increase the polyunsaturation in milk and meat fat. J. Am. Oil Chem. Soc. 51:72–76.[Medline]

Gibson, J. P. 1991. The potential for genetic change in milk fat composition. J. Dairy Sci. 74:3258–3266.[Abstract/Free Full Text]

Gonzalez, S., S. E. Duncan, S. F. O’Keefe, S. S. Sumner, and J. H. Herbein. 2003. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. J. Dairy Sci. 86:70–77.[Abstract/Free Full Text]

Jaeck, W., and K. Pabst. 1990. Field investigations on feeding of cows and milk fat quality. Kieler Milchwirtschaftl. Forschungsber. 42:281–296.

Jensen, R. G. 2002. Invited review: The composition of bovine milk lipids: January 1995 to December 2000. J. Dairy Sci. 85:295–350.[Abstract]

Karijord, Ø., N. Standal, and O. Syrstad. 1982. Sources of variation in composition of milk fat. Z. Tierz. Zuechtungsbiol. 99:81–93.

Middaugh, R. P., R. J. Baer, D. P. Casper, D. J. Schingoethe, and S. W. Seas. 1988. Characteristics of milk and butter from cows fed sunflower seeds. J. Dairy Sci. 71:3179–3187.[Abstract/Free Full Text]

Milk Industry Foundation. 1949. Pages 187–245 in Laboratory Manual. Methods of Analysis of Milk and Its Products. 2nd ed. Milk Industry Foundation, Washington, DC.

Noakes, M., P. J. Nestel, and P. M. Clifton. 1996. Modifying the fatty acid profile of dairy products through feedlot technology lowers plasma cholesterol of humans consuming the products. Am. J. Clin. Nutr. 63:42–46.[Abstract/Free Full Text]

Palmquist, D. L., A. D. Beaulieu, and D. M. Barbano. 1993. Feed and animal factors influencing milk fat composition. J. Dairy Sci. 76:1753–1771.[Abstract]

Poppitt, S. D., G. F. Keogh, T. B. Mulvey, B. H. McArdle, A. K. H. MacGibbon, and G. J. S. Cooper. 2002. Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy man. Eur. J. Clin. Nutr. 56:64–71.[Medline]

Ramaswamy, N., R. J. Baer, D. J. Schingoethe, A. R. Hippen, K. M. Kasperson, and L. A. Whitlock. 2001. Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination. J. Dairy Sci. 84:2144–2151.[Abstract]

Ratnayake, W. M. N., G. Pelletier, R. Hollywood, S. Bacler, and D. Leyte. 1998. trans-Fatty acids in Canadian margarines: Recent trends. J. Am. Oil Chem. Soc. 75:1587–1594.

Renner, E., and U. Kosmack. 1974. Genetic aspects concerning fatty acid composition of milk fat. 2. Fatty acid pattern of milk from progeny groups. Zuechtungskunde 46:217–226.

Sacks, F. M., and M. Katan. 2002. Randomized clinical trials on the effects of dietary fat and carbohydrate on plasma lipoproteins and cardiovascular disease. Am. J. Med. 113:13S–24S.

SAS User’s Guide: Statistics, Version 8.2. 2001. SAS Inst., Inc., Cary, NC.

Stegeman, G. A., R. J. Baer, D. J. Schingoethe, and D. P. Casper. 1992. Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin. J. Dairy Sci. 75:962–970.[Abstract]

Taylor, M. W., and R. Norris. 1977. The physical properties of dairy spreads. N.Z. J. Dairy Sci. Technol. 12:166–170.

Ulbricht, T. L. V., and D. A. T. Southgate. 1991. Coronary heart disease: seven dietary factors. Lancet 338:985–992.[Medline]


This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
H. Soyeurt, P. Dardenne, F. Dehareng, C. Bastin, and N. Gengler
Genetic Parameters of Saturated and Monounsaturated Fatty Acid Content and the Ratio of Saturated to Unsaturated Fatty Acids in Bovine Milk
J Dairy Sci, September 1, 2008; 91(9): 3611 - 3626.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
B. Moioli, G. Contarini, A. Avalli, G. Catillo, L. Orru, G. De Matteis, G. Masoero, and F. Napolitano
Short Communication: Effect of Stearoyl-Coenzyme A Desaturase Polymorphism on Fatty Acid Composition of Milk
J Dairy Sci, July 1, 2007; 90(7): 3553 - 3558.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
G. Bobe, S. Zimmerman, E. G. Hammond, A. E. Freeman, P. A. Porter, C. M. Luhman, and D. C. Beitz
Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans
J Dairy Sci, June 1, 2007; 90(6): 2596 - 2603.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. J. Krause, K. Lopetcharat, and M. A. Drake
Identification of the Characteristics That Drive Consumer Liking of Butter
J Dairy Sci, May 1, 2007; 90(5): 2091 - 2102.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
S. Jinjarak, A. Olabi, R. Jimenez-Flores, and J. H. Walker
Sensory, functional, and analytical comparisons of whey butter with other butters.
J Dairy Sci, July 1, 2006; 89(7): 2428 - 2440.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
D. R. Henning, R. J. Baer, A. N. Hassan, and R. Dave
Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.
J Dairy Sci, April 1, 2006; 89(4): 1179 - 1188.
[Abstract] [Full Text] [PDF]

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bobe, G.
Right arrow Articles by Beitz, D. C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Bobe, G.
Right arrow Articles by Beitz, D. C.

HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS