The potential of milk fat for the synthesis of valuable derivatives

  title={The potential of milk fat for the synthesis of valuable derivatives},
  author={Marta Lubary and Gerard Willem Hofland and Joop H. ter Horst},
  journal={European Food Research and Technology},
The overall decline in milk fat consumption experienced in the last decades has promoted global research efforts seeking for alternate uses of this valuable natural fat. Milk fat possesses a pleasant flavor and a rich chemical composition, including a range of bioactive, health beneficial minor components. The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health… Expand

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