Researchers attending the Wisconsin Milk Board 1988 Milk Fat Roundtable indicated that the ideal nutritional milk fat would contain 10% polyunsaturated fatty acids, 8% saturated fatty acids, and 82% monounsaturated fatty acids. This cannot be accomplished by modifying diets of lactating cows. Monounsaturated fatty acid (C18:1) content can be increased by 50 to 80% and may approach 50% of milk fatty acids by feeding lipids rich in 18-carbon fatty acids. Because of ruminal hydrogenation and intestinal and mammary desaturase activity, degree of unsaturation of dietary 18-carbon fatty acids is not critical in influencing milk fat C18:1. Feeding low roughage diets increases the proportion of C18:1 in milk fat, and effects of feeding low roughage diets and lipid may be additive. Palmitic acid (C16:0) content of milk fat can be reduced by 20 to 40% unless the supplemented lipid is rich in C16:0. Milk fat alteration is dependent on the level of lipid supplementation. Limited evidence indicates frequency of lipid feeding and physical form of oil (free oil vs. oilseed), and heat treatment of oilseeds has relatively little influence on modification of milk fat. Significant changes in milk fat composition can be achieved on farm via nutritional modifications.
