Canadian butter is harder than it used to be and no one knows why.
Atlantic Canadians noticed it first, it's slowly “spreading” across the country and it has the dairy sector on the defensive. They think the cause could be palmitic acids or the palm oil they put in feed to increase milk fat yields. They’ve been using it for 20 years, but think maybe it’s taken us 20 years to notice the effect?
Either way, the butter more research is needed and Quebec’s dairy board will be the one looking into it
