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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