Dairy fat – from a single nutrient to the food matrix
Taormina, Victoria M
Taormina, Victoria M
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Abstract
The goal of this research project was to synthesize the results of the epidemiological studies and controlled clinical trials conducted over the last five years that pertain to the effects of dairy-derived fatty acids, through different dairy matrices (i.e., milk, cheese, yogurt, butter), on human health. Different processing methods of milk yield variations in the structure and texture, as well as the nutrients and bioactive components, found in different dairy products. Results from observational and controlled studies on the effects of different dairy-fat matrices are mixed, and often conflicting, therefore, identifying the need for further controlled clinical trials.
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Graduate
Date
2022-01-01