[KentGeek]

I'm a little skeptical that the properties of palm oil that could raise the melting point of butter would survive the cow's digestion process. In any case, the experiments to prove the relationship should be almost trivially easy, right?

[AlanYx]

It's the palmitic acid content of the butter that's usually responsible for changes in the melting point.

Palm oil feedstocks do result in increased palmitic acid content of milk, see e.g.: https://www.sciencedirect.com/science/article/pii/S002203020... ("As the intake of palmitic acid increased with the PALM diets, milk palmitic acid concentrations were increased (P < 0.0001). When 1,500 g/d of PALM was consumed, milk palmitic acid concentration was increased by 50% compared with the control.")