15C-26 |
Protected dietary fat supplements produce high oleic acid milk fat spreadable at refrigerated temperatures |
J. H. LEE1, S. L. Melton1, J. C. Waller2, and T. Ingle. (1) Dept. of Food Science & Technology, Univ. of Tennessee, PO Box 1071, 2605 River Rd., Knoxville, TN 37901-1071, (2) Dept. of Animal Science, Univ. of Tennessee Dairy product consumption has declined because of high levels of hypercholesteremic saturated fatty acids (FA). Decreasing these FA while increasing the monounsaturated FA in the milk fat (MF) might produce healthier dairy products and butter spreadable at 5-6OC. Feeding ruminants a fat supplement rich in C18:1 protected from rumen biohydrogenation could do this. We have developed such lipid supplements, but their impact on MF is unknown. Our objectives were to assess the effects of feeding dairy goats safe protein-oil protective supplements containing casein, soy protein (SP) and high oleic sunflower oil (HOSO) or keratin, SP and HOSO on the FA composition and solids contents (SFC) of MF. In each of four 11-day periods (1 rep), three dairy goats were fed daily a basal diet (BD) for 7 days followed by 4-days feeding a wet casein-HOSO (WC), a dried casein-HOSO (DC), or a keratin-HOSO (KA) supplement. Moisture, fat, and FA composition of the BD, WC, DC and KA were determined, and fat and FA composition of milk samples (taken at 7 and 11 days) measured. Solid contents (SFC) of the MF were determined at 10 through 40OC. DC, WC and KA, had respectively, 9.8, 55.9 and 19.8% moisture, and 29.2, 15.5 and 23.6% fat with 85% C1 8: 1. DC, WC and KA increased (p<0.05) C18:1 content in MF at the expense of C6:0 through C16:0 FA, but DC had the most effect and increased MF content from 3.4 to 4.6%. DC, WC and KA decreased (p<0.05) the SFC of the milk fat at 10OC, but DC was the most effective producing MF spreadable at 5-6O C. Feeding DC to goats produced healthier FA profiles in MF and fat spreadable at cold temperatures. Producing a drier KA, which is cheaper than DC, could have the same effect.
Session 15C, Dairy Foods
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