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Article

Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter

by
Lucía Grille
1,
Ignacio Vieitez
2,*,
Andrea Garay
3,
Melissa Romero
2,
Santiago Jorcín
3,
Esteban Krall
4,
Maria Noel Méndez
1,
Bruno Irigaray
2,*,
Edinson Bejarano
3 and
Tomás López-Pedemonte
3,*
1
Departamento de Ciencias Veterinarias y Agrarias, Cenur Litoral Norte, Universidad de la República (UdelaR), Ruta 3 km 363, Paysandú 60000, Uruguay
2
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República (UdelaR), Av. General Flores 2124, Montevideo 11800, Uruguay
3
Unidad Tecnológica de Lácteos, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Camino Alejandro Malcolm s/n, La Paz Colonia Piamontesa, Colonia 70200, Uruguay
4
Carrera Tecnólogo Químico, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Calle 17 Saladero Santa María casi Av de las Américas, Paysandú 60000, Uruguay
*
Authors to whom correspondence should be addressed.
Dairy 2024, 5(3), 555-575; https://doi.org/10.3390/dairy5030042
Submission received: 23 July 2024 / Revised: 7 September 2024 / Accepted: 11 September 2024 / Published: 13 September 2024
(This article belongs to the Section Milk Processing)
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Abstract

This study aimed to evaluate the fatty acid (FA) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on technological and nutritional properties. Milk sampling was conducted biweekly from six farms, categorized into high (HP) and low (LP) pasture treatments based on pasture intake: >60% and <35%, respectively. Butter was made from a pasture-based system (GRZ) and a confined system (C). No differences were observed in milk fat percentage between HP and LP in either season. High pasture had 85–66% more conjugated linoleic acid (CLA, p = 0.01), 74–48% more trans-vaccenic acid (TVA, p = 0.01), and 21–15% more branched-chain FAs (BCFAs, p = 0.006) than LP in spring and fall, respectively. In fall, butter from C had lower saturated FAs (SFAs, p = 0.005), higher unsaturated FAs (UFA, p = 0.008), and a lower spreadability index (SI, p = 0.005) than GRZ, resulting in softer butter. In conclusion, HP in both seasons had higher contents of FAs considered healthy for consumers compared to LP. Contrary to expectations, in fall, C showed higher UFAs and lower SFAs in butter, leading to better technological characteristics than GRZ.
Keywords: feeding systems; season; milk; dairy products; conjugated linoleic acid feeding systems; season; milk; dairy products; conjugated linoleic acid

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MDPI and ACS Style

Grille, L.; Vieitez, I.; Garay, A.; Romero, M.; Jorcín, S.; Krall, E.; Méndez, M.N.; Irigaray, B.; Bejarano, E.; López-Pedemonte, T. Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Dairy 2024, 5, 555-575. https://doi.org/10.3390/dairy5030042

AMA Style

Grille L, Vieitez I, Garay A, Romero M, Jorcín S, Krall E, Méndez MN, Irigaray B, Bejarano E, López-Pedemonte T. Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Dairy. 2024; 5(3):555-575. https://doi.org/10.3390/dairy5030042

Chicago/Turabian Style

Grille, Lucía, Ignacio Vieitez, Andrea Garay, Melissa Romero, Santiago Jorcín, Esteban Krall, Maria Noel Méndez, Bruno Irigaray, Edinson Bejarano, and Tomás López-Pedemonte. 2024. "Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter" Dairy 5, no. 3: 555-575. https://doi.org/10.3390/dairy5030042

APA Style

Grille, L., Vieitez, I., Garay, A., Romero, M., Jorcín, S., Krall, E., Méndez, M. N., Irigaray, B., Bejarano, E., & López-Pedemonte, T. (2024). Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Dairy, 5(3), 555-575. https://doi.org/10.3390/dairy5030042

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