The BBC picked up on Canadian social-media complaints that some butter remains firm at room temperature, when it should have softened. Here’s a theory: Some have suggested the rise in pandemic butter purchases has caused dairy producers to keep up with high demand. As a result, they’re adding palm oil-based supplements to cow feed, which have been known to increase the milk output of cows and its fat content. Palm oil also has a higher melting point, and that could explain why butter isn’t spreading the way it once did. A Canadian dairy industry group says the claims are baseless, but it will assemble a committee of experts to consider the matter.
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