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Butter Isn t Melting at Room Temperature in Canada. Should Americans Be Worried? On 2/25/21 at 1:01 PM EST An increase in saturated fats may be behind reports that butter has become harder to spread in Canada. It is unclear whether the phenomenon dubbed Buttergate is present in the U.S. But the Dairy Farmers of Canada lobby group said the harder butter was caused by an increase in palm oil fed to cows, a practice also seen on U.S. farms. In a piece for CTV News in Montreal, Professor Sylvain Charlebois from the agri-food analytics lab at Dalhousie University in Nova Scotia said a rise in the amount of palm oil added to cow feed was the most plausible reason.

United statesNew brunswickErik meijaardSylvain charleboisUs centers for diseaseDalhousie university in nova scotiaDairy farmersProfessor sylvain charleboisDalhousie universityNova scotiaDisease controlProfessor erik meijaardஒன்றுபட்டது மாநிலங்களில்புதியது பிரன்சுவிக்சில்வைன் சார்லெபோய்ஸ்எங்களுக்கு மையங்கள் க்கு நோய்