Dairy cows were offered diets containing three commercially available lipid supplements to determine their effect on milk fat composition and melting properties. Changes in fatty acid composition were observed. These were similar irrespective of supplement and agreed with the general trends reported in the literature. Changes in triglyceride composition were also found and these again were similar irrespective of supplement. However, the melting behaviour of the milk fats was different and may possibly be explained by changes in triglyceride structure. Compatibility of the dietary modified milk fats in mixtures with cocoa butter was examined using iso‐solid diagrams produced by a computer‐aided modelling technique. The differences in compatibility observed were small in magnitude but may still be important to the chocolate manufacturer.
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Fearon et al. (1994) studied this question.
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