Fat is an important component of milk. Nutritionally, fat is the major energy component of milk and accounts for many of the physical properties, manufacturing characteristics, and sensory attributes of dairy products. Economically, fat is important to the value of milk as it directly affects the yield of many manufactured dairy products. Additionally, fat is the major energy cost in milk synthesis and significant feed costs are associated with meeting the energy demand. Finally, recent research on milk fat has included a focus on 'designing' milk fat to improve its healthfulness and functional properties.
|Original language||English (US)|
|Title of host publication||Encyclopedia of Dairy Sciences|
|Subtitle of host publication||Second Edition|
|Number of pages||7|
|State||Published - Jan 1 2011|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)