A FURTHER INVESTIGATION OF THE INFLUENCE OF DIETARY PROTECTED LIPID SUPPLEMENTS ON THE CHARACTERISTICS OF COWS MILK-FAT

Dairy cows were offered diets containing three commercially available lipid supplements to determine their effect on milk fat composition an d melting properties. Changes in fatty acid composition were observed. These were similar irrespective of supplement and agreed with the gen eral trends reported in the literature. Changes in triglyceride compos ition were also found and these again were similar irrespective of sup plement. However, the melting behaviour of the milk fats was different and may possibly be explained by changes in triglyceride structure. C ompatibility of the dietary modified milk fats in mixtures with cocoa butter was examined using iso-solid diagrams produced by a computer-ai ded modelling technique. The differences in compatibility observed wer e small in magnitude but may still be important to the chocolate manuf acturer.