Flavor quality and texture of modified fatty acid high monoene, low saturate butter

The fatty acid composition of milk was modified by feeding cows 1.7 kg/day of calcium salts of high oleic sunflower oil. Unsalted butter was prepared from modified and normal milk. Triangle tests were used to compare sensory properties of the butters. The melting behavior was examined using the solid fat index over the temperature range 10 to 38 degrees C. An Instron cone penetrometer was used to measure hardness at 10 degrees C. The modified butter had increased monoenes and decreased saturates, with little difference in polyunsaturates, compared with normal butter. The Instron penetrometer indicated that modified butter was softer than normal butter (1.2 +/- 0.2 kg for modified and 3.4 +/- 0.3 kg for normal). The solid fat index curve was lower (less solid) for modified butter, but melting occurred at the same temperature as for normal butter (38 degrees C). There was no difference in flavor or oxidative stability, measured by the anisidine value, between normal and modified butters. Butter that is softer than normal and has a nutritionally favorable fatty acid composition can be produced by feeding cows calcium-protected high oleic sunflower oil. Copyright (C) 1996 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.