Rumen-resistant fats damage cheese

Cono Kaasmakers immediately prohibits the use of rumen-resistant dietary fat. "This fat negatively affects the quality of the cheese. The ban will run until more research results are known." This is what Wim Betten, director of Cono Kaasmakers, reports.

According to Cono, these damage the hard fats earlier through transport, causing fatty acids to be released. The risk that this negatively affects the taste of the cheese is too great.

A study is now underway into the influence of rumen-resistant dietary fat on milk fats. The ban will in any case apply until research has been carried out into the damage of these fats. Until it is clear what the effect is, the rumen-resistant dietary fats may not be used in the cheese.

Immediate ban imposed
The ban takes effect immediately. “We have set a reduction period of 2 weeks. This gives our dairy farmers the time to increase their feed with resistant fat," says the director.

The problem has been going on for some time, says Betten: "That's why we started monitoring. A similar experience has taken place in the past with wheat yeast concentrate. This caused many problems at the time and we now want to try to prevent that."

Why now?
The ban comes at a time when more and more livestock farmers are using these fats. When the cows go back to the barn, more maize silage is fed. This increases the absorption of rumen-resistant fats and that, in combination with the resistant fat, can increase the risk of damage.

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