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Nutritional quality of milkfat

Fatty acids and lipids in general supply energy, are important for body structure and are essential for the metabolism of the body. Milkfat, which gives dairy products their smooth taste and contributes to their special flavour, consists of many different components such as triglycerides, diglycerides, phospholipids, monoglycerides, fat-soluble substances, and more than 400 different fatty acids. Fatty acids should not be considered as single entity; each of them (whether saturated, trans or conjugated) has its own specific physiological properties that make milkfat in the right quantities an integral part of a balanced diet.

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pages 10
published date 11 February 2005

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Fatty acids and lipids in general supply energy, are important for body structure and are essential for the metabolism of the body. Milkfat, which gives dairy products their smooth taste and contributes to their special flavour, consists of many different components such as triglycerides, diglycerides, phospholipids, monoglycerides, fat-soluble substances, and more than 400 different fatty acids. Fatty acids should not be considered as single entity; each of them (whether saturated, trans or conjugated) has its own specific physiological properties that make milkfat in the right quantities an integral part of a balanced diet.

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