Texture of Butters Made from Milks Differing in Indices of Atherogenicity

  • Gerd Bobe (Iowa State University)
  • Shelly Zimmerman (Iowa State University)
  • Earl G. Hammond (Iowa State University)
  • A.E. Gene Freeman (Iowa State University)
  • Gary L. Lindberg (Nutrition Professionals)
  • Donald C. Beitz (Iowa State University)


The current study examined whether the phenotypic variation in milk fatty acid composition among cows fed the same diet was sufficient to produce butter with different textural properties. Butter samples from cows with a more unsaturated milk fatty acid composition had a lower index of atherogenicity and were more spreadable, softer, and less adhesive than were butter samples from cows with a more saturated milk fatty acid composition. Thus, selection of cows for milk fatty acid composition short-term by segregation and long-term by breeding programs can be used to produce butter that is more healthful and has a more favorable texture.

Keywords: ASL R1902

How to Cite:

Bobe, G., Zimmerman, S., Hammond, E. G., Freeman, A. G., Lindberg, G. L. & Beitz, D. C., (2004) “Texture of Butters Made from Milks Differing in Indices of Atherogenicity”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-691

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Published on
01 Jan 2004
Peer Reviewed