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Dairy fat – from a single nutrient to the food matrix

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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Date
2022-01-01
Student Status
Graduate
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Type of presentation
Poster Presentation
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UVM Student Research Conference
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URI
https://hdl.handle.net/20.500.14849/8260
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Advisor(s)
Jana Kraft
Department
Program/Major
Animal, Nutrition and Food Sciences
College/School
College of Agriculture and Life Sciences
Organization
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Food & Environment Studies
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