Our objective was to assess possible effects of feeding low doses of protectedtallow feed supplement on properties of butter made from the milk. Milk was obtained from two cows fed protected tallow at 4% of the total ration. This supplement increased total milk fat in the milk by .5 to 1%. Butter manufactured after 3 wk of feeding was softer than that made from milk of control cows, as demonstrated by lower softening and dropping points (30.7 and 31.8C versus 33.5 and 34.4C), lower percent solid fat at 5 to 25C temperature range, and penetrometry at 24C. Changes in fatty acid composition caused by the low dose feeding were insignificant and could not be related conclusively to the softening effects.
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Wong et al. (1982) studied this question.