On Thu, 21 Jun 2001, Hilary McClure wrote:

> If it's changing the color of
> the fat I'm sure it's not just a color change, but also a nutrition
> change.

The change in fat color, I'm pretty sure, is due to the presence
or absence of carotene.  Grass-fed animals get more carotene, and
since carotene is fat-soluble it colors the fat.  Butter from
free-range animals is yellower for the same reason, although
carotene is now sometimes added back to butter from feedlot cows.

Todd Moody
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