|
|
|
|
|
|
by AlanYx
1943 days ago
|
|
|
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.") |
|
|