Milkfat: chemistry, processing and reported health links
What it found
Milkfat is a high-value milk component used mainly in butter, cheese, cream and whole milk powder, and about 35 million tonnes are expected to be produced globally by 2025.
The authors say the evidence they reviewed helps balance reported links between milkfat consumption and human health.
What they found
Animal and lab studies
Changing milk in cattle
Dietary manipulation of milk fatty acid profiles in cattle is a biological approach that the authors say offers significant promise.
Studies in people and animals
Health links
The authors say their review provides evidence to help balance reported associations between milkfat consumption and human health. They also describe health benefits linked to milkfat and dairy products.
Other findings
Main uses of milkfat
Milkfat is processed mainly as butter, cheese, cream and whole milk powder. About 35 million tonnes are projected to be produced globally by 2025.
Infant formula
Infant milk formula makers have added enzyme modified milkfat, described as humanised, and fat globule phospholipids to better mimic the structure of fat in human milk.
Emulsifiers from milkfat
Minor parts of milkfat such as mono- and di-glycerides are increasingly used as emulsifiers. They are replacing palm esters in premium-priced food products.
Processing technologies
Newer processing methods include ultrasound, high pressure processing, and supercritical fluid extraction and fractionation. These can be used to improve the nutritional and functional qualities of milkfat.
What the authors conclude
“Finally, this review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.”
Also in their conclusions
- They say emerging processing technologies can be used to improve the nutritional and functional attributes of milkfat.
- They say dietary manipulation of milk fatty acid profiles in cattle offers significant promise.
- They say their review provides evidence to help redress the imbalance in reported associations between milkfat consumption and human health, and sets out health benefits linked to milkfat and dairy products.
How it was done
A surplus of milkfat is expected, which increases the need to diversify milkfat products and the milk pool in general. The authors also wanted to help redress an imbalance in reported associations between milkfat consumption and human health.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review, so it does not present new experiments of its own.
- It cannot show that eating milkfat causes any particular health outcome in people.
Who paid
- Authors work at
- Teagasc Food Research Centre, Ireland
The paper
- Title
- Milk fat: opportunities, challenges and innovation
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Abstract only
- Cite
- Mohan MS, O'Callaghan TF, Kelly P, Hogan SA (2021). Milk fat: opportunities, challenges and innovation. Critical reviews in food science and nutrition. doi:10.1080/10408398.2020.1778631PubMed 32649226DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error