There is anecdotal comments that butter is getting harder. Some are relating that back to the use of a regulated nutrient in dairy cow diets called palm supplement. There are many things that may affect the melting point of butter including diets from one region to another, breed of cow or seasonality.
But we need to get to the bottom of it!
So, a national working group, made up of scientists, academics, nutritionists, farmers, and processors, has been established to look deeper into the complexities of dairy fat composition, and the alternatives to palm supplements that may be available to farmers. The working group has also committed to seeking the views of consumers as a part of their work.
Keep up with the working group here.
Have more question? Check out Dairy Farmers of Canada’s FAQ.
This was last updated March 11, 2021.