Turning yellow.

In a dairy spread (800 g lipid/kg, 10 g salt/kg) based on 750 g milk fat/kg and 250 g rapeseed oil/kg fat in 15 g extruded catering packaging, there was a more significant accumulation of cholesterol oxidation products than in butter (minimum 800 g lipid/kg, 12 g salt/kg) in 10 g extruded catering packaging when stored at 4 or at 20 degrees C. There was a lag phase of 7 weeks in cholesterol oxidation in dairy spread stored at 4 degrees C, while no lag phase was observed for storage at 20 degrees C. Total concentrations of oxysterols were, however, very similar for dairy spread stored at 4 and 20 degrees C after 13 weeks storage (approximately 12 micrograms/g milk lipid); storage at -18 degrees C almost prevented cholesterol oxidation (approximately 4 micrograms/g milk lipid). For butter, cholesterol oxidation was less pronounced at 4 degrees C (<3 micrograms/g milk lipid) than at -18 degrees C (approximately 4 micrograms/g milk lipid) and 20 degrees C (approximately 7 micrograms/g milk lipid). 7-Ketocholesterol was the dominant oxidation product, with 1.3 and 5.7 micrograms/g milk lipid in butter and dairy spread respectively after 13 weeks storage at 4 degrees C.

Butter↗

PubMed1996

Are butter and cheese rich in monounsaturates beneficial in hyperlipidaemic patients?

BACKGROUND: Reduction in intake of dairy products has long been recommended to reduce blood lipids. The value of monounsaturated fatty acids is increasingly recognized. METHODS: We evaluated the effects of a monounsaturate-rich butter and cheese (B) produced by modifying the bovine diet on blood lipid levels of patients with type IIa hyperlipidaemia. We compared their effects with those of normal butter and cheese (A) and polyunsaturate-rich spread and cheese (C). Using a double cross-over design, we studied 30 patients of mean age 56.4 years (23 men, one woman excluded) over 6-week periods. RESULTS: Approximately 35.5 g/day butter/cheese were consumed; no changes in serum total cholesterol, triglycerides, low-density lipoprotein, lipoprotein (a) or cholesterol: high-density lipoprotein (HDL) ratio were observed. HDL levels were higher in B(1.31 mmol/l) than in C (1.22 mmol/l; P < 0.05) and similar to those in A (1.28 mmol/l). HDL2 levels were higher in patients fed diet A(0.23 mmol/l) than they were in those fed diet C (0.19 mmol/l; P < 0.05) and similar to those in patients fed diet B (0.20 mmol/l). Serum HDL3 was significantly higher in patients fed diet B (1.11 mmol/l) than in those fed diet C (1.03 mmol/l; P < 0.05) but similar to that in patients fed diet A (1.06 mmol/l). CONCLUSIONS: Moderate intake of modified dairy products may be of value and deserves further evaluation.

Butter↗