The truth is more troubling than that. Disturbing reports now point at practices on the farm that may have altered the quality of the butter we buy. Since last summer, thousands of dairy farmers have been giving more energy supplements to their herd. Palm oil is given to cows. Sources suggest this has been going on for more than a decade, but the problem has become more apparent since August, when butter demand went up suddenly, forcing the industry to produce more dairy fat. Palm oil given to dairy cows increases the saturated fat in milk compared to unsaturated fat, raising the melting point of butter. This explains why butter made from cows fed with palm oil remains difficult to spread at room temperature. This is the most plausible reason why some Canadian butter remains harder at room temperature.
Baffled Canadians Spread Reports Of Hard Butter
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Food Researcher Links Buttergate To Palm Oil : NPR
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