The Linear Relationship Between the Proportion of Fresh Grass in the Cow Diet, Milk Fatty Acid Composition, and Butter Properties

Relationship between the proportion of fresh grass in the diet in replacement of corn silage and thermal behavior of anhydrous butter fat during crystallization recorded by differential scanning calorimetry during cooling at 2°C/min from 60°C to −40°C. Diets: G0 = offered forage composed of 0% DM of grass and 100% DM of corn silage, G30 = offered forage composed of 30% DM of grass and 70% DM of corn silage, G60 = offered forage composed of 60% DM of grass and 30% DM of corn silage, and G100 = offered forage composed of 100% DM of grass and 0% DM of corn silage.

Relationship between the proportion of fresh grass in the diet in replacement of corn silage and thermal behavior of anhydrous butter fat during melting recorded by differential scanning calorimetry during heating at 2°C/min from −40°C to 60°C after cooling at 2°C/ min. Diets: G0 = offered forage composed of 0% DM of grass and 100% DM of corn silage, G30 = offered forage composed of 30% DM of grass and 70% DM of corn silage, G60 = offered forage composed of 60% DM of grass and 30% DM of corn silage, and G100 = offered forage composed of 100% DM of grass and 0% DM of corn silage. LMF = Low melting fraction; MMF = medium melting fraction; HMF = high melting fraction.