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
Lucía Grille,
Ignacio Vieitez,
Andrea Garay,
Melissa Romero,
Santiago Jorcín,
Esteban Krall,
Maria Noel Méndez,
Bruno Irigaray,
Edinson Bejarano,
Tomás López-Pedemonte
Affiliations
Lucía Grille
Departamento de Ciencias Veterinarias y Agrarias, Cenur Litoral Norte, Universidad de la República (UdelaR), Ruta 3 km 363, Paysandú 60000, Uruguay
Ignacio Vieitez
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República (UdelaR), Av. General Flores 2124, Montevideo 11800, Uruguay
Andrea Garay
Unidad Tecnológica de Lácteos, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Camino Alejandro Malcolm s/n, La Paz Colonia Piamontesa, Colonia 70200, Uruguay
Melissa Romero
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República (UdelaR), Av. General Flores 2124, Montevideo 11800, Uruguay
Santiago Jorcín
Unidad Tecnológica de Lácteos, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Camino Alejandro Malcolm s/n, La Paz Colonia Piamontesa, Colonia 70200, Uruguay
Esteban Krall
Carrera Tecnólogo Químico, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Calle 17 Saladero Santa María casi Av de las Américas, Paysandú 60000, Uruguay
Maria Noel Méndez
Departamento de Ciencias Veterinarias y Agrarias, Cenur Litoral Norte, Universidad de la República (UdelaR), Ruta 3 km 363, Paysandú 60000, Uruguay
Bruno Irigaray
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República (UdelaR), Av. General Flores 2124, Montevideo 11800, Uruguay
Edinson Bejarano
Unidad Tecnológica de Lácteos, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Camino Alejandro Malcolm s/n, La Paz Colonia Piamontesa, Colonia 70200, Uruguay
Tomás López-Pedemonte
Unidad Tecnológica de Lácteos, Departamento de Alimentos, Universidad Tecnológica del Uruguay (UTEC), Camino Alejandro Malcolm s/n, La Paz Colonia Piamontesa, Colonia 70200, Uruguay
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 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.
