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Milk Lipids Symposium¹

ABSTRACT

Introduction: Milk fat is one of the most palatable food components known to man. In the form of milk and various dairy products, and as an ingredient in cookery, it is widely consumed by all age groups. The demand for milk fat has been such as to establish selective breeding of cows for high fat production as a standard practice. It can be stated with the greatest confidence that the number of milk samples tested for fat content has been astronomical, but until recently milk fat composition and properties was a consideration of interest to a very few research workers. This inclination to let the cow do what she will regarding qualitative aspects of milk fat production is open to question for two reasons. First, it seems doubtful that further improvement can be made in various dairy products, on the assumption that composition and properties of milk fat are of little importance. Secondly, it seems unwise to ignore the current concern that many have for their weight and the state of their arteries.

¹ Presented in a Symposium at the American Dairy Science Association's meeting, Utah State University, Logan, June 20, 1960.