Institute of Food Science Research (CIAL; CSIC-UAM)

Abstract 8 Current information about the nutritional composition of milk fat is required for the consumer and therefore 9 essential for the successful development of dairy industries as well as marketing their products. The progress 10 in the knowledge concerning some milk fat components that possess biological properties and health benefits 11 beyond their nutritional significance, have a growing interest in the dairy industry to design and formulate 12 products that incorporate specific bioactive components derived from milk. 13 In the last two decades, special attention has been paid to the fatty acid (FA) composition on all short, 14 medium chain and branched fatty acid as well as linoleic conjugated acid (CLA) in milk and dairy products. 15 Trans monounsaturated fatty acids profiles from dairy fat has gained increasing relevance because may hav