Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Rheological Properties and Fatty Acid Profile of Farm Butter Made from Cows' Milk Grazing on Mountain Pasture

산지 초지 방목우의 우유로 제조한 목장 버터의 조직 특성 및 지방산 조성

  • Park, Seung-Young (Dept. of Animal Science, Yonam College) ;
  • Lee, Bae-Hun (Dept. of Animal Applied Science, Kangwon National University) ;
  • Gang, Hyo-Jin (Dept. of Animal Applied Science, Kangwon National University) ;
  • Kim, Gur-Yoo (Dept. of Animal Applied Science, Kangwon National University)
  • 박승용 (연암대학교 축산학과) ;
  • 이배훈 (강원대학교 동물응용과학과) ;
  • 강효진 (강원대학교 동물응용과학과) ;
  • 김거유 (강원대학교 동물응용과학과)
  • Received : 2018.12.24
  • Accepted : 2018.12.25
  • Published : 2018.12.31
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Abstract

This study was carried out to investigate the rheological properties and composition of unsaturated fatty acid of farm butter made from the milk of cows grazing at high mountain pasture in Pyronogchang SKY ranch (above sea level, 935 m). From two groups containing 7 cows each, a group was fed in-door with TMR (total mixed ration) feed and whereas the other group was grazed pastures for 12 h. The daily intake of feed on basis of dry matter (DMI), milk yields, concentration of milk constituents, and fatty acid profile of pasture milk were compared with control TMR milk. In addition, the physiochemical properties and composition of unsaturated fatty acids of the butter were also compared with those of the butter made from control TMR milk. Upon comparison, the health-promoting index (HPI) of fatty acids; the ratio of omega-6 fatty acids to omega-3 fatty acids (n-6 to n-3 UFA), the atherogenicity index (AI), and the ratio of linoleic acid to ${\alpha}$-linolenic acid (LA to ALA) was apparently improved in farm butter than those of control butter. Thus, it could make the dairy farm visitors to consume the farm butter containing the health-promoting fatty acids from the milk of cows grazing on mountain pasture.

Keywords

References

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