High levels of free fatty acids (FFA) in milk can result in many milk quality concerns including milk not frothing when making lattes, cheese coagulation issues, increased milk rancidity, and reduced shelf life. Current research is investigating what factors on dairy farms across Canada can contribute to high levels of FFA in milk. Study results will suggest management practices for dairy farmers to help avoid or resolve high FFA concerns. This will contribute to consumer satisfaction with dairy products which drives milk markets.
