date:Jan 30, 2013
looking for a sweet spot, said Bobe, an expert in human and animal nutrition. Too much of a good thing can be bad, especially when trying to maintain consistency with dairy products.
Collaborators in OSU's food science and technology department 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 six pounds of extruded flaxseed improved the fat profile without negatively affecting the prod