Preliminary investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat

Abstract Dietary manipulation of cos' milk fat composition has principally been concerned ith increasing the proportion of unsaturated fatty acids present. Hoever, such changes in fatty acid composition result in a softening of the milk fat, a property not to the benefit of every user. Bakers and confectioners, for example, frequently prefer a harder milk fat to achieve the desired textural characteristics of their products. A preliminary investigation of the influence of protected lipid supplements on the characteristics of milk fat found that inclusion of Dairy Fat Prills (at a level of 1.0 kg day −1 ) in the diet of dairy cos hardened the fat. This as shon by a significant increase in percentage solid fat content over the temperature range (5–30°C) investigated and as accompanied by a significant increase in mean slip melting point from 31.81°C (control diet) to 35.18°C.