| Chemical, physical, sensory, and processing properties of bovine milk and butter produced from the inclusion of marine algae in the dairy rations were examined in this study. Diets were designed to produce milk fat containing 0.2, 0.4, and 0.6% docosahexaenoic acid [DHA; 22:6 (n-3)]. Proximate analysis in treated milks was typical expect for a depression in milk fat concentration. Butter made from enriched milk fat showed a decrease in hardness, dropping point, solid fat content at 5°C, and a different microstructural network from native milk fat.; A fatty acid composition was conducted to understand observed physical properties in milk and butter. Using a combination of gas chromatography and argentation thin layer chromatography to identify and quantitate fatty acids from C4:0 to 24:0, and positional cis and trans isomers of 18:1. Enriched milk fats had increased 4:0 to 10:0, 16:0, and decreased 18:0 fatty acid contents. Increased n-3 polyunsaturated fatty acids and total trans 18:1 were observed. Increased trans 18:1 was primarily 10trans-18:1 which has recently been linked to milk fat depression. Fatty acid composition was also linked to observed physical properties in milk and butter. |
