Quebec dairy boards to examine mysterious butter changes

Dairy boards in Quebec are planning to examine a change in Atlantic Canadian butter that has increased the hardness of the substance.

"This has put the dairy sector on the defensive, because it's obvious something is going on," said Sylvain Charlebois, senior director of Dalhousie University's Agri-Food Analytics Lab.

Officials say the use of palmitic acids in the cows' feed may be the cause. The examination may trigger regulatory changes such as limits or penalties.

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