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

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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 2 cows fed protected tallow at 4% of the total ration. This supplement increased total milk fat in the milk by 0.5 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.degree. C vs. 33.5 and 34.4.degree. C), lower percent solid fat at 5-25% C temperature range, and penetrometry at 24.degree. C. Changes in fatty acid composition caused by the low dose feeding were insignificant and could not be related conclusively to the softening effects.