Properties of docosahexaenoic acid-enriched dairy products
The purpose of this study is to investigate the physical, chemical, sensory and processing properties of docosahexaenoic acid (DHA) enriched dairy products (milk, Cheddar cheese and butter). DHA enriched milk was obtained by feeding fish meal supplement to Holstein cows. DHA level in the milk was increased to 0.4% of total fatty acids, while the total fat level in the milk was reduced to 2.43% due to fish meal's inhibition effects on fat synthesis. As drinking milk, no difference was found between DHA milk and control milk. Cheddar cheese made from DHA enriched milk ripened faster and developed a more desirable texture and stronger flavor In butter making, churning time of DHA cream was longer than that of control cream. DHA butter showed a softer texture and better cold spreadability.