date:Jan 28, 2013
ls rose 70% compared to feeding no flaxseed. Similar improvements were observed in butter and cheese.
Still, saturated fat accounted for more than half of the fatty acids in the dairy products while the increase in polyunsaturated fats compromised no more than nearly 9% of the total.
Researchers also noted that the refrigerated butter was softer and less adhesive thanks to fewer saturated fatty acids. Also, the cows produced the same amount of milk while eating flaxseed.