fatty acids - Page 1 | Dairy Foods

Items Tagged with 'fatty acids'

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a block of Tickler Extra Mature Cheddar Cheese

What’s the significance of lipases in cheesemaking?

Microbial-sourced lipases help meet kosher and halal requirements.

John A. Lucey Ph.D., Director, Center for Dairy Research

October 8, 2025

Most of the fat in milk (around 99%) is in the form of triglycerides. Triglyceride molecules consist of a glycerol backbone with three fatty acids attached (or esterified) to it (hence the name “tri” “glyceride”).

Formulating dairy foods with omega-3s

Consumers are all for omega-3s, but many don’t consume the recommended daily amounts. Dairy products are an excellent delivery vehicle, but fortifying dairy foods with the fatty acids is challenging on many levels.

Karen Giles-Smith MS, RD

February 12, 2013

Consumers are hooked on omega-3 fatty acids. And they are likely to stay on the line as research supporting omega-3s’ health benefits continues to amass.

Using fatty acids in dairy foods

February 16, 2012

We need dietary fat. Milk naturally contains fat. So let’s better understand the facts on fat and communicate this to consumers instead of trying to dodge the topic. After all, dairy foods are in a unique situation when it comes to fatty acid profile, as research shows that all fatty acids are not created equal.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

Items Tagged with 'fatty acids'

ARTICLES

What’s the significance of lipases in cheesemaking?

Formulating dairy foods with omega-3s

Using fatty acids in dairy foods

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