Milk fat quality nutritional and sensorial parameters related to butter production

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