MILK-FAT QUALITY NUTRITIONAL AND SENSORY PARAMETERS RELATED TO BUTTERPRODUCTION

In this paper are analyzed the modifications of milk fatty acid ratios caused by some nutritional treatments, like addition of extrused cott onseed or of Avoparcin in dairy cows diet, or by the treatment of dair y cows with growth hormone (somatotropin). Butter, together with all m ilk fat products, must not contain non-milk fats. Milk fatty acid rati os may indicate a possible adulteration of butter, caused by addition of Vegetable fats or animal fats like tallow and lard. All the treatme nts considered in this paper caused variations of milk fatty acid rati os outside of the normality range.