High-quality milk is low in free fatty acids (FFA). Elevated levels of FFA in milk can inhibit milk from foaming when making lattes, prevent proper cheese coagulation, result in a rancid taste, and reduce product shelf life. Current research is investigating what factors on dairy farms across Canada can contribute to high 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.
