PreprintArticleVersion 1This version is not peer-reviewed
Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter
Version 1
: Received: 31 July 2024 / Approved: 31 July 2024 / Online: 31 July 2024 (16:44:57 CEST)
How to cite:
Grille, L.; Vieitez, I.; Garay, A.; Romero, M.; Jorcin, S.; Krall, E.; Méndez, M. N.; Irigaray, B.; Bejarano, E.; López-Pedemonte, T. Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Preprints2024, 2024072619. https://doi.org/10.20944/preprints202407.2619.v1
Grille, L.; Vieitez, I.; Garay, A.; Romero, M.; Jorcin, S.; Krall, E.; Méndez, M. N.; Irigaray, B.; Bejarano, E.; López-Pedemonte, T. Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Preprints 2024, 2024072619. https://doi.org/10.20944/preprints202407.2619.v1
Grille, L.; Vieitez, I.; Garay, A.; Romero, M.; Jorcin, S.; Krall, E.; Méndez, M. N.; Irigaray, B.; Bejarano, E.; López-Pedemonte, T. Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Preprints2024, 2024072619. https://doi.org/10.20944/preprints202407.2619.v1
APA Style
Grille, L., Vieitez, I., Garay, A., Romero, M., Jorcin, S., Krall, E., Méndez, M. N., Irigaray, B., Bejarano, E., & López-Pedemonte, T. (2024). Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Preprints. https://doi.org/10.20944/preprints202407.2619.v1
Chicago/Turabian Style
Grille, L., Edinson Bejarano and Tomás López-Pedemonte. 2024 "Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter" Preprints. https://doi.org/10.20944/preprints202407.2619.v1
Abstract
This study aimed to evaluate the fatty acid (FAs) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on technological and nutritional properties. Milk sampling was conducted biweekly from six farms, categorized into high (HP) and low (LP) pasture treatments based on pasture intake: >60% and <35%, respectively. Butter was made from a pasture-based system (GRZ) and a confined system (C). No differences were observed in milk fat percentage between HP and LP in either season. High pasture had 85-66% more conjugated linoleic acid (CLA, p=0.01), 74-48% more trans-vaccenic acid (TVA, p=0.01), and 21-15% more branched- chain FAs (BCFA, p=0.006) than LP in spring and fall, respectively. In fall, butter from C had lower saturated FAs (SFA, p=0.005), higher unsaturated FAs (UFA, p=0.008), and a lower spreadability index (SI, p=0.005) than GRZ, resulting in softer butter. In conclusion, HP in both seasons had higher contents of FAs considered healthy for consumers compared to LP. Contrary to expectations, in fall, C showed higher UFATVA and lower SFA in butter, leading to better technological characteristics than GRZ.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
