An interesting article from Food & Beverage Reporter is quoted below. This places the issue of residual fat in mechanically pressed oilseeds in perspective. For years, feed companies only paid for oil cake on protein value, always refusing to acknowledge the benefits of slightly higher fat in the cake sold by small pressing companies.
“Healthy cow, healthy milk, and smoother butter
A diet of rapeseed oil fed to dairy cows can produce healthier milk and butter, say British scientists.
Cows fed rapeseed oil as part of their daily diet produce milk with a significantly less saturated fat, which has long been implicated in contributing to a higher risk of cardiovascular disease and high cholesterol in humans.
Cows commonly eat a variety of plant-based feeds, which contain varying amounts of vegetable oils. The vegetable oils are naturally high in unsaturated fats but these are transformed into saturated fats during the digestive process by micro-organisms that live in the rumen, part of the cow’s stomach.
The scientists report in the recent issue of the Journal of the Science of Food and Agriculture (Volume 84) that by increasing the amount of rapeseed oil in the cows’ diet unsaturated fatty acids (the “good” fats) went up in the milk produced, while saturated fatty acids (the “bad” fats) went down.
Also, butter made from the milk was easier to spread at fridge temperatures because it is lower in saturated fat than ordinary butter, added the scientists.
Cows eating 600g of oil a day produced milk with 35% more oleic acid, the unsaturated fat that is also present in olive oil, than cows on an ordinary diet, and 26% less palmitic acid, the saturated fat which has been linked to heart disease and obesity.”