date:Jan 28, 2013
assisted in turning milk into butter and fresh cheese, which were then tested for texture and nutritional composition.
The study found that feeding cows up to 6 lb. of extruded flaxseed improved the fat profile without negatively affecting the production and texture of the milk and other dairy products. Extrusion presses raw ground flaxseed into pellets with heat.
At 6 lb. per day, saturated fatty acids in whole milk fat dropped 18%, poly-unsaturated fatty acids increased 82%, and omega-3 leve