Milk fat: opportunities, challenges and innovation

References

• Abismail, B., J. P. Canselier, A. M. Wilhelm, H. Delmas, and C. Gourdon. 1999. Emulsification by ultrasound: Drop size distribution and stability. Ultrasonics Sonochemistry 6 (1–2):75–83. doi: 10.1016/S1350-4177(98)00027-3.
   PubMed Web of Science ®Google Scholar
• Abismail, B., J. P. Canselier, A. M. Wilhelm, H. Delmas, and C. Gourdon. 2000. Emulsification processes: On-line study by multiple light scattering measurements. Ultrasonics Sonochemistry 7:187–92.
   PubMed Web of Science ®Google Scholar
• Al-Hilphy, A. R. S., A. K. Niamah, and A. B. Al-Temini. 2012. Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria. International Journal of Food Science and Nutrition Engineering 2:113–8.
   Google Scholar
• Al Mashrafi, S. S., H. S. Al Shamsi, and A. G. Almutairi. 2018. Should we stop blaming saturated fats for causing coronary heart disease? A systematic review of prospective cohort studies. Global Journal of Health Science 10 (6):62. doi: 10.5539/gjhs.v10n6p62.
   Google Scholar
• Ala-Korpela, M. 2019. The culprit is the carrier, not the loads: Cholesterol, triglycerides and apolipoprotein B in atherosclerosis and coronary heart disease. International Journal of Epidemiology 48 (5):1389–92. doi: 10.1093/ije/dyz068.
   PubMed Web of Science ®Google Scholar
• Alfa Laval AB. 1987. Dairy handbook. Dairy and Food Engineering Division, Alfa Laval AB, Lund, Sweden.
   Google Scholar
• Allen, T. M., and P. R. Cullis. 2013. Liposomal drug delivery systems: From concept to clinical applications. Advanced Drug Delivery Reviews 65 (1):36–48. doi: 10.1016/j.addr.2012.09.037.
   PubMed Web of Science ®Google Scholar
• American Diabetes Association (ADA). 2016. 3. Foundations of care and comprehensive medical evaluation. Diabetes Care 39:S23–S35.
   PubMed Web of Science ®Google Scholar
• Anderson, J. T., F. Grande, and A. Keys. 1976. Independence of the effects of cholesterol and degree of saturation of the fat in the diet on serum cholesterol in man. The American Journal of Clinical Nutrition 29 (11):1184–9. doi: 10.1093/ajcn/29.11.1184.
   PubMed Web of Science ®Google Scholar
• Argov-Argaman, N. 2019. Symposium review: Milk fat globule size: Practical implications and metabolic regulation. Journal of Dairy Science 102 (3):2783–95. doi: 10.3168/jds.2018-15240.
   PubMed Web of Science ®Google Scholar
• Arul, J., A. Boudreau, J. Makhlouf, R. Tardi, and T. Bellavia. 1988. Fractionation of anhydrous milk fat by short-path distillation. Journal of the American Oil Chemists' Society 65 (10):1642. doi: 10.1007/BF02912569.
   Web of Science ®Google Scholar
• Ashokkumar, M. 2011. The characterization of acoustic cavitation bubbles – An overview. Ultrasonics Sonochemistry 18 (4):864–72. doi: 10.1016/j.ultsonch.2010.11.016.
   PubMed Web of Science ®Google Scholar
• Ashokkumar, M., and T. Mason. 2007. Sonochemistry. In Encyclopedia of chemical technology, ed. K. Othmer. New York, NY: Wiley.
   Google Scholar
• Astaire, J. C., R. Ward, J. B. German, and R. Jimenez-Flores. 2003. Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction. Journal of Dairy Science 86 (7):2297–307. doi: 10.3168/jds.S0022-0302(03)73822-3.
   PubMed Web of Science ®Google Scholar
• Astrup, A. 2014. Yogurt and dairy product consumption to prevent cardiometabolic diseases: Epidemiologic and experimental studies. The American Journal of Clinical Nutrition 99 (5 Suppl):1235S–42S. doi: 10.3945/ajcn.113.073015.
   PubMed Web of Science ®Google Scholar
• Augustin, M., and C. Versteeg. 2006. Milk fat: Physical, chemical and enzymatic modification. In Advanced dairy chemistry volume 2 lipids, 293–332. New York, NY: Springer.
   Google Scholar
• Auldist, M. J., B. J. Walsh, and N. A. Thomson. 1998. Seasonal and lactational influences on bovine milk composition in New Zealand. The Journal of Dairy Research 65 (3):401–11. doi: 10.1017/s0022029998002970.
   PubMed Web of Science ®Google Scholar
• Baars, A., A. Oosting, E. Engels, D. Kegler, A. Kodde, L. Schipper, H. J. Verkade, and E. M. van der Beek. 2016. Milk fat globule membrane coating of large lipid droplets in the diet of young mice prevents body fat accumulation in adulthood. The British Journal of Nutrition 115 (11):1930–7. doi: 10.1017/S0007114516001082.
   PubMed Web of Science ®Google Scholar
• Baker, B. 1970. Use of butterfat fractions for special purposes. XVIII International Dairy Congress, Sydney.
   Google Scholar
• Bainbridge, M. L., L. M. Cersosimo, A. D. Wright and J. Kraft. 2016. Content and composition of branched-chain fatty acids in bovine milk are affected by lactation stage and breed of dairy cow. PLoS One 11 (3):e0150386. doi: 10.1371/journal.pone.0150386.
   PubMed Web of Science ®Google Scholar
• Barna, C., R. Hartel, and S. Metin. 1992. Incorporation of milkfat fractions into milk chocolate. Manufacturing Confectioner 72:107–16.
   Google Scholar
• Barry, K. M., T.G. Dinan and P. M. Kelly. 2017a. Pilot scale production of a phospholipid-enriched dairy ingredient by means of an optimised integrated process employing enzymatic hydrolysis, ultrafiltration and super-critical fluid extraction. Innovative Food Science & Emerging Technologies 41:301–06. doi: 10.1016/j.ifset.2017.04.004.
   Web of Science ®Google Scholar
• Barry, K. M., T.G. Dinan and P. M. Kelly. 2017b. Selective enrichment of dairy phospholipids in a buttermilk substrate through investigation of enzymatic hydrolysis of milk proteins in conjunction with ultrafiltration. International Dairy Journal 68:80–87. https://doi.org/10.1016/j.idairyj.2016.12.016
   Web of Science ®Google Scholar
• Bauman, D., and J. Griinari. 2001. Regulation and nutritional manipulation of milk fat: Low-fat milk syndrome. Livestock Production Science 70 (1–2):15–29. doi: 10.1016/S0301-6226(01)00195-6.
   Google Scholar
• Baumy, J., L. Gestin, J. Fauquant, E. Boyaval and Maubois. 1990. Technologies de purification des phospholipides du lactosérum. Process 29–33.
   Google Scholar
• Behrend, O., and H. Schubert. 2001. Influence of hydrostatic pressure and gas content on continuous ultrasound emulsification. Ultrasonics Sonochemistry 8 (3):271–6. doi: 10.1016/S1350-4177(01)00088-8.
   PubMed Web of Science ®Google Scholar
• Bell, J., J. Griinari, and J. Kennelly. 2006. Effect of safflower oil, flaxseed oil, monensin, and vitamin E on concentration of conjugated linoleic acid in bovine milk fat. Journal of Dairy Science 89 (2):733–48. doi: 10.3168/jds.S0022-0302(06)72135-X.
   PubMed Web of Science ®Google Scholar
• Bhardwaj, B., Y. Pokharel, Y. Tang, A. Towheed, M. Qintar, K. Kulkarni, S. Martin, S. Virani, and J. Spertus. 2016. Abstract 19135: Small, dense LDL has protective association for long-term mortality after myocardial infarction compared with large, buoyant LDL particles: Insights from the TRIUMPH study. Circulation 134:A19135.
   Google Scholar
• Bhattacharya, S. 2009. Phytosomes: The new technology for enhancement of bioavailability of botanicals and nutraceuticals. International Journal of Health Research 2 (3):225–32. doi: 10.4314/ijhr.v2i3.47905.
   Google Scholar
• Bilgin, B., O. Daglioglu, and M. Konyali. 2006. Functionality of bread made with pasteurized whey and/or buttermilk. Italian Journal of Food Science 18 (3):277–86.
   Web of Science ®Google Scholar
• Bingham, E. W., and E. L. Malin. 1992. Alkaline phosphatase in the lactating bovine mammary gland and the milk fat globule membrane. Release by phosphatidylinositol-specific phospholipase C. Comparative Biochemistry and Physiology Part B: Comparative Biochemistry 102:213–18. doi: 10.1016/0305-0491(92)90113-6.
   PubMed Web of Science ®Google Scholar
• Bionaz, M., and J. J. Loor. 2008. Gene networks driving bovine milk fat synthesis during the lactation cycle. BMC Genomics 9 (1):366. doi: 10.1186/1471-2164-9-366.
   PubMed Web of Science ®Google Scholar
• Bjørnshave, A., and K. Hermansen. 2014. Effects of dairy protein and fat on the metabolic syndrome and type 2 diabetes. The Review of Diabetic Studies: RDS 11 (2):153–66. doi: 10.1900/RDS.2014.11.153.
   PubMedGoogle Scholar
• Bosiljkov, T., B. Tripalo, M. Brnčić, D. Ježek, S. Karlović, and I. Jagust. 2011. Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk. African Journal of Biotechnology 10:34–41.
   Google Scholar
• Boudreau, A., and J. Arul. 1991. Physical and chemical modification of milk fat. Monograph on Utilization of Milk Fat. Bull 260:7.
   Google Scholar
• Boudreau, A., and J. Arul. 1993. Cholesterol reduction and fat fractionation technologies for milk fat: An overview. Journal of Dairy Science 76 (6):1772–81. doi: 10.3168/jds.S0022-0302(93)77509-8.
   Web of Science ®Google Scholar
• Bourlieu, C., and M.-C. Michalski. 2015. Structure-function relationship of the milk fat globule. Current Opinion in Clinical Nutrition and Metabolic Care 18 (2):118–27. doi: 10.1097/MCO.0000000000000138.
   PubMed Web of Science ®Google Scholar
• Bourlieu, C., O. Ménard, A. De La Chevasnerie, L. Sams, F. Rousseau, M.-N. Madec, B. Robert, A. Deglaire, S. Pezennec, S. Bouhallab, et al. 2015. The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion. Food Chemistry 182:224–35. doi: 10.1016/j.foodchem.2015.03.001.
   PubMed Web of Science ®Google Scholar
• Breij, L. M., M. Abrahamse-Berkeveld, Y. Vandenplas, S. N. J. Jespers, A. C. de Mol, P. C. Khoo, M. Kalenga, S. Peeters, R. H. T. van Beek, O. F. Norbruis, et al. 2019. An infant formula with large, milk phospholipid–coated lipid droplets containing a mixture of dairy and vegetable lipids supports adequate growth and is well tolerated in healthy, term infants. The American Journal of Clinical Nutrition 109 (3):586–96. doi: 10.1093/ajcn/nqy322.
   PubMed Web of Science ®Google Scholar
• Briard, V., N. Leconte, F. Michel, and M.-C. Michalski. 2003. The fatty acid composition of small and large naturally occurring milk fat globules. European Journal of Lipid Science and Technology 105 (11):677–82. doi: 10.1002/ejlt.200300812.
   Web of Science ®Google Scholar
• Briard-Bion, V., P. Juaneda, R. Richoux, E. Guichard, and C. Lopez. 2008. trans-C18:1 isomers in cheeses enriched in unsaturated fatty acids and manufactured with different milk fat globule sizes. Journal of Agricultural and Food Chemistry 56 (20):9374–82. doi: 10.1021/jf801333j.
   PubMed Web of Science ®Google Scholar
• Britten, M., S. Lamothe and G. Robitaille. 2008. Effect of cream treatment on phospholipids and protein recovery in butter-making process. International Journal of Food Science & Technology 43:651–57. doi: 10.1111/j.1365-2621.2007.01501.x.
   Web of Science ®Google Scholar
• Bronte-Stewart, B., A. Antonis, L. Eales, and J. Brock. 1956. Effects of feeding different fats on serum-cholesterol level. The Lancet 267:521–7.
   Google Scholar
• Buchheim, W., and A. M. Abou El-Nour. 1992. Induction of milkfat crystallization in the emulsified state by high hydrostatic pressure. Fett Wissenschaft Technologie/Fat Science Technology 94 (10):369–73. doi: 10.1002/lipi.19920941003.
   Google Scholar
• Buchheim, W., K. Schrader, E. Frede, M. Schuett, and C. Morr. 1996. Effects of high pressure on the protein, lipid and mineral phase of milk. Heat treatments and alternative methods. IDF Symposium, Vienna, Austria, 6–8 September, 1995.
   Google Scholar
• Buchheim, W., M. Schütt, and E. Frede. 1996. High pressure effects on emulsified fats. High Pressure Bioscience and Biotechnology 13:331–6.
   Google Scholar
• Bunting, C. M. 1991. The effects of the addition of milkfat and milkfat fractions on the quality of milk chocolate. University of Wisconsin–Madison.
   Google Scholar
• Burgess, K. J. 2001. Milk fats as ingredients. International Journal of Dairy Technology 54 (2):56–60. doi: 10.1046/j.1471-0307.2001.00015.x.
   Web of Science ®Google Scholar
• Burgos, S. A., S. LaForce, and X. Zhao. 2019. The role of dairy fat on cardiometabolic health: What is the current state of knowledge? Canadian Journal of Animal Science 99 (3):429–41. doi: 10.1139/cjas-2018-0139.
   Web of Science ®Google Scholar
• Bylund, G. 2015. Dairy Processing Handbook. 3rd ed. Lund: Tetra Pak Processing Systems AB.
   Google Scholar
• Campos, R., J. Litwinenko, and A. Marangoni. 2003. Fractionation of milk fat by short-path distillation. Journal of Dairy Science 86 (3):735–45. doi: 10.3168/jds.S0022-0302(03)73654-6.
   PubMed Web of Science ®Google Scholar
• Capuano, E., G. Van der Veer, R. Boerrigter-Eenling, A. Elgersma, J. Rademaker, A. Sterian, and S. M. Van Ruth. 2014. Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile. Food Chemistry 164:234–41. doi: 10.1016/j.foodchem.2014.05.011.
   PubMed Web of Science ®Google Scholar
• Cerdeira, M., S. Martini, R. W. Hartel, and M. L. Herrera. 2003. Effect of sucrose ester addition on nucleation and growth behavior of milk fat-sunflower oil blends. Journal of Agricultural and Food Chemistry 51 (22):6550–7. doi: 10.1021/jf034011y.
   PubMed Web of Science ®Google Scholar
• Chandrapala, J., C. Oliver, S. Kentish, and M. Ashokkumar. 2012. Ultrasonics in food processing. Ultrasonics Sonochemistry 19 (5):975–83. doi: 10.1016/j.ultsonch.2012.01.010.
   PubMed Web of Science ®Google Scholar
• Chandrapala, J., and T. Leong. 2015. Ultrasonic processing for dairy applications: Recent advances. Food Engineering Reviews 7 (2):143–58. doi: 10.1007/s12393-014-9105-8.
   Web of Science ®Google Scholar
• Chen, B., A. S. Grandison, and M. J. Lewis. 2017a. Best use for milk - A review. I-Effect of breed variations on the physicochemical properties of bovine milk. International Journal of Dairy Technology 70 (1):3–15. doi: 10.1111/1471-0307.12352.
   Web of Science ®Google Scholar
• Chen, B., A. S. Grandison, and M. J. Lewis. 2017b. Best use for milk - A review. II - Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk. International Journal of Dairy Technology 70 (2):155–64. doi: 10.1111/1471-0307.12355.
   Web of Science ®Google Scholar
• Chilliard, Y., and A. Ferlay. 2004. Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties. Reproduction, Nutrition, Development 44 (5):467–92. doi: 10.1051/rnd:2004052.
   PubMedGoogle Scholar
• Chilliard, Y., A. Ferlay, J. Loor, J. Rouel, and B. Martin. 2002. Trans and conjugated fatty acids in milk from cows and goats consuming pasture or receiving vegetable oils or seeds. Italian Journal of Animal Science 1 (4):243–54. doi: 10.4081/ijas.2002.243.
   Web of Science ®Google Scholar
• Chilliard, Y., A. Ferlay, and M. Doreau. 2001. Effect of different types of forages, animal fat or marine oils in cow’s diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids. Livestock Production Science 70 (1–2):31–48. doi: 10.1016/S0301-6226(01)00196-8.
   Google Scholar
• Chilliard, Y., A. Ferlay, R. M. Mansbridge, and M. Doreau. 2000. Ruminant milk fat plasticity: Nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids. Annales de Zootechnie 49 (3):181–205. doi: 10.1051/animres:2000117.
   Google Scholar
• Chilliard, Y., F. Glasser, A. Ferlay, L. Bernard, J. Rouel, and M. Doreau. 2007. Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat. European Journal of Lipid Science and Technology 109 (8):828–55. doi: 10.1002/ejlt.200700080.
   Web of Science ®Google Scholar
• Chouliara, E., K. Georgogianni, N. Kanellopoulou, and M. Kontominas. 2010. Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk. International Dairy Journal 20 (5):307–13. doi: 10.1016/j.idairyj.2009.12.006.
   Web of Science ®Google Scholar
• Chowdhury, R., S. Warnakula, S. Kunutsor, F. Crowe, H. A. Ward, L. Johnson, O. H. Franco, A. S. Butterworth, N. G. Forouhi, and S. G. Thompson. 2014. Association of dietary, circulating, and supplement fatty acids with coronary risk: A systematic review and meta-analysis. Annals of Internal Medicine 160 (6):398–406.
   PubMed Web of Science ®Google Scholar
• Cocup, R., and W. Sanderson. 1987. Functionality of dairy ingredients in bakery products. Food Technology 41 (10):86–8.
   Web of Science ®Google Scholar
• Cohen, A. 1963. Fats and carbohydrates as factors in atherosclerosis and diabetes in Yemenite Jews. American Heart Journal 65 (3):291–3. doi: 10.1016/0002-8703(63)90001-2.
   PubMed Web of Science ®Google Scholar
• Cohen, A., S. Bavly, and R. Poznanski. 1961. Change of diet of Yemenite Jews in relation to diabetes and ischaemic heart-disease. The Lancet 278 (7217):1399–401. doi: 10.1016/S0140-6736(61)91215-6.
   Google Scholar
• Collins, R., C. Reith, J. Emberson, J. Armitage, C. Baigent, L. Blackwell, R. Blumenthal, J. Danesh, G. D. Smith, D. DeMets, et al. 2016. Interpretation of the evidence for the efficacy and safety of statin therapy. The Lancet 388 (10059):2532–61. doi: 10.1016/S0140-6736(16)31357-5.
   PubMed Web of Science ®Google Scholar
• Collomb, M., R. Sieber, and U. Bütikofer. 2004. CLA isomers in milk fat from cows fed diets with high levels of unsaturated fatty acids. Lipids 39 (4):355–64. doi: 10.1007/s11745-004-1239-x.
   PubMed Web of Science ®Google Scholar
• Contarini, G., and M. Povolo. 2013. Phospholipids in milk fat: Composition, biological and technological significance, and analytical strategies. International Journal of Molecular Sciences 14 (2):2808–31. doi: 10.3390/ijms14022808.
   PubMed Web of Science ®Google Scholar
• Conway, V., S. Gauthier, and Y. Pouliot. 2014. Buttermilk: Much more than a source of milk phospholipids. Animal Frontiers 4 (2):44–51. doi: 10.2527/af.2014-0014.
   PubMedGoogle Scholar
• Cormick, G., A. Ciapponi, A. Mazzoni, J. M. Belizán, and M. L. Cafferata. 2015. Calcium supplementation for prevention of primary hypertension. Cochrane Database of Systematic Reviews (6):CD010037.
   PubMed Web of Science ®Google Scholar
• Cornfield, J. 1962. Joint dependence of risk of coronary heart disease on serum cholesterol and systolic blood pressure: A discriminant function analysis. Federation Proceedings 21:58–61.
   PubMedGoogle Scholar
• Corredig, M., and D. G. Dalgleish. 1997. Isolates from industrial buttermilk: Emulsifying properties of materials derived from the milk fat globule membrane. Journal of Agricultural and Food Chemistry 45 (12):4595–600. doi: 10.1021/jf970531f.
   Web of Science ®Google Scholar
• Corredig, M., R. R. Roesch, and D. G. Dalgleish. 2003. Production of a novel ingredient from buttermilk. Journal of Dairy Science 86 (9):2744–50. doi: 10.3168/jds.S0022-0302(03)73870-3.
   PubMed Web of Science ®Google Scholar
• Costa, M. R., X. E. Elias-Argote, R. Jiménez-Flores, and M. L. Gigante. 2010. Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids. International Dairy Journal 20 (9):598–602. doi: 10.1016/j.idairyj.2010.03.006.
   Web of Science ®Google Scholar
• Couvreur, S., C. Hurtaud, C. Lopez, L. Delaby, and J.-L. Peyraud. 2006. The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties. Journal of Dairy Science 89 (6):1956–69. doi: 10.3168/jds.S0022-0302(06)72263-9.
   PubMed Web of Science ®Google Scholar
• Dapper, C. H., H. M. Valivullah and T. Keenan. 1987. Use of polar aprotic solvents to release membranes from milk lipid globules. Journal of Dairy Science 70:760–65. doi: 10.3168/jds.S0022-0302(87)80071-1.
   PubMed Web of Science ®Google Scholar
• de Goede, J., J. M. Geleijnse, E. L. Ding, and S. S. Soedamah-Muthu. 2015. Effect of cheese consumption on blood lipids: A systematic review and meta-analysis of randomized controlled trials. Nutrition Reviews 73 (5):259–75. doi: 10.1093/nutrit/nuu060.
   PubMed Web of Science ®Google Scholar
• Deffense, E. 1989. Fractionated milk fat products in bakery products. Proceedings New Uses for Milk Fat :79.
   Google Scholar
• Deffense, E. 1993. Milk fat fractionation today: A review. Journal of the American Oil Chemists' Society 70 (12):1193–201. doi: 10.1007/BF02564225.
   Web of Science ®Google Scholar
• Dehghan, M., A. Mente, S. Rangarajan, P. Sheridan, V. Mohan, R. Iqbal, R. Gupta, S. Lear, E. Wentzel-Viljoen, A. Avezum, et al. 2018. Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): A prospective cohort study. The Lancet 392 (10161):2288–97. doi: 10.1016/S0140-6736(18)31812-9.
   PubMed Web of Science ®Google Scholar
• Dewettinck, K., R. Rombaut, N. Thienpont, T. T. Le, K. Messens, and J. Van Camp. 2008. Nutritional and technological aspects of milk fat globule membrane material. International Dairy Journal 18 (5):436–57. doi: 10.1016/j.idairyj.2007.10.014.
   Web of Science ®Google Scholar
• Diaz-Mauriño, T. and M. Nieto. 1976. Milk fat globule membranes. Inhibition by sucrose of the alkaline phosphomonoesterase. Biochimica et Biophysica Acta (BBA)-Biomembranes 448:234–44. doi: 10.1016/0005-2736(76)90239-X.
   PubMedGoogle Scholar
• Dijkstra, A. 2007. Modification processes and food uses. In The lipid handbook. 3rd ed., 263–353. Boca Raton, FL: CRC Press.
   Google Scholar
• Dowben, R. M., J. R. Bunner and D. E. Philpott. 1967. Studies on milk fat globule membranes. Biochimica et Biophysica Acta (BBA)-Biomembranes 135:1–10. doi: 10.1016/0005-2736(67)90002-8
   PubMedGoogle Scholar
• Doyle, P., S. Francis, and C. Stockdale. 2005. Associative effects between feeds when concentrate supplements are fed to grazing dairy cows: A review of likely impacts on metabolisable energy supply. Australian Journal of Agricultural Research 56 (12):1315–29. doi: 10.1071/AR05087.
   Google Scholar
• EFSA. 2010. EFSA Panel on Dietetic Products, Nutrition, and Allergies: Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal 8:1461.
   Google Scholar
• Ejtahed, H. S., J. Mohtadi-Nia, A. Homayouni-Rad, M. Niafar, M. Asghari-Jafarabadi, and V. Mofid. 2012. Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition 28 (5):539–43. doi: 10.1016/j.nut.2011.08.013.
   PubMed Web of Science ®Google Scholar
• Elgersma, A. 2012. New developments in The Netherlands: Dairies reward grazing because of public perception. Grassland Science in Europe 17:420–2.
   Google Scholar
• Elgersma, A., A. Wever, and T. Nalescz-Tarwacka. (2006). Grazing versus indoor feeding: Effects on milking quality. Sustainable Grassland Productivity; Grassland Science in Europe, Proceedings of the 21st General Meeting of the European Grassland Federation, Badajoz, Spain, April 3–6, 2006. pp. 419–27.
   Google Scholar
• Erickson, D. R., W. L.Dunkley and L. M. Smith. 1964. Tocopherol distribution in milk fractions and its relation to antioxidant activity. Journal of Food Science 29:269–75. doi: 10.1111/j.1365-2621.1964.tb01730.x.
   Web of Science ®Google Scholar
• Ertugay, M. F., M. Şengül, and M. Şengül. 2004. Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat. Turkish Journal of Veterinary and Animal Sciences 28:303–8.
   Web of Science ®Google Scholar
• Fairley, P., J. M. Krochta and J. B. German. 1995. Crystal morphology of mixtures of tripalmitin and butterfat. Journal of the American Oil Chemists’ Society 72:693–97. doi: 10.1007/BF02635657.
   Web of Science ®Google Scholar
• Fang, S., Y. Hou, L. Ling, D. Wang, M. Ismail, Y. Du, Y. Zhang, C. Yao, and X. Li. 2018. Dimeric camptothecin derived phospholipid assembled liposomes with high drug loading for cancer therapy. Colloids and Surfaces. B, Biointerfaces 166:235–44. doi: 10.1016/j.colsurfb.2018.02.046.
   PubMed Web of Science ®Google Scholar
• FAOSTAT. 2016. Food and agriculture data. http://www.fao.org/faostat/en/.
   Google Scholar
• Fedotova, Y., and R. W. Lencki. 2008. The Effect of Phospholipids on Milkfat Crystallization Behavior. Journal of the American Oil Chemists' Society 85 (3):205–12. doi: 10.1007/s11746-008-1195-0.
   Web of Science ®Google Scholar
• Floros, J. D., and H. Liang. 1994. Acoustically assisted diffusion through membranes and biomaterials. Food Technology 48:79–84.
   Web of Science ®Google Scholar
• Fong, B. Y., C. S.Norris and A. K. H. MacGibbon. 2007. Protein and lipid composition of bovine milk-fat-globule membrane. International Dairy Journal, 17:275–88. doi: 10.1016/j.idairyj.2006.05.004.
   Web of Science ®Google Scholar
• Forouhi, N. G., and N. Unwin. 2019. Global diet and health: Old questions, fresh evidence, and new horizons. The Lancet 393 (10184):1916–8. doi: 10.1016/S0140-6736(19)30500-8.
   PubMed Web of Science ®Google Scholar
• Foubert, I., B. Vanhoutte and K. Dewettinck. 2004. Temperature and concentration dependent effect of partial glycerides on milk fat crystallization. European Journal of Lipid Science and Technology 106 (8):531–39. doi: 10.1002/ejlt.200400979.
   Web of Science ®Google Scholar
• Fredrick, E., K. Moens, B. Heyman, S. Fischer, P. Van der Meeren and K. Dewettinck. 2013. Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization. Food Research International 51 (2):892–98. doi: 10.1016/j.foodres.2013.02.007.
   Web of Science ®Google Scholar
• Freitas, S., G. Hielscher, H. P. Merkle, and B. Gander. 2006. Continuous contact- and contamination-free ultrasonic emulsification-a useful tool for pharmaceutical development and production. Ultrasonics Sonochemistry 13 (1):76–85. doi: 10.1016/j.ultsonch.2004.10.004.
   PubMed Web of Science ®Google Scholar
• Furse, S., and A. Koulman. 2019. The lipid and glyceride profiles of infant formula differ by manufacturer, region and date sold. Nutrients 11 (5):1122. doi: 10.3390/nu11051122.
   Web of Science ®Google Scholar
• Gallier, S., K. Vocking, J. A. Post, B. Van De Heijning, D. Acton, E. M. Van Der Beek, and T. Van Baalen. 2015. A novel infant milk formula concept: Mimicking the human milk fat globule structure. Colloids and Surfaces. B, Biointerfaces 136:329–39. doi: 10.1016/j.colsurfb.2015.09.024.
   PubMed Web of Science ®Google Scholar
• Garcia, C., C. Antona, B. Robert, C. Lopez, and M. Armand. 2014. The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion. Food Hydrocolloids 35:494–504. doi: 10.1016/j.foodhyd.2013.07.005.
   Web of Science ®Google Scholar
• Gibb, M., C. Huckle, R. Nuthall, and A. Rook. 1999. The effect of physiological state (lactating or dry) and sward surface height on grazing behaviour and intake by dairy cows. Applied Animal Behaviour Science 63 (4):269–87. doi: 10.1016/S0168-1591(99)00014-3.
   Web of Science ®Google Scholar
• Gillingham, L. G., S. Harris-Janz, and P. J. Jones. 2011. Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids 46 (3):209–28. doi: 10.1007/s11745-010-3524-y.
   PubMed Web of Science ®Google Scholar
• Givens, D. I., and K. J. Shingfield. 2006. Optimising dairy milk fatty acid composition. In Improving the fat content of foods, 252–80. Sawston, UK: Woodhead Publishing.
   Google Scholar
• Glasser, F., A. Ferlay, and Y. Chilliard. 2008. Oilseed lipid supplements and fatty acid composition of cow milk: A meta-analysis. Journal of Dairy Science 91 (12):4687–703. doi: 10.3168/jds.2008-0987.
   PubMed Web of Science ®Google Scholar
• Glasser, F., M. Doreau, A. Ferlay, J. J. Loor, and Y. Chilliard. 2007. Milk fatty acids: Mammary synthesis could limit transfer from duodenum in cows. European Journal of Lipid Science and Technology 109 (8):817–27. doi: 10.1002/ejlt.200700017.
   Web of Science ®Google Scholar
• Gobel, R., and C. Franzke. 1978. Phosphatide als Emulgatoren fur die Lebensmittelindustrie. Literatur-und Patentbericht. Lebensmittelindustrie.
   Google Scholar
• Goldbohm, R. A., A. M. Chorus, F. G. Garre, L. J. Schouten, and P. A. van den Brandt. 2011. Dairy consumption and 10-y total and cardiovascular mortality: A prospective cohort study in the Netherlands. American Journal of Clinical Nutrition 93 (3):615–27. doi: 10.3945/ajcn.110.000430.
   PubMed Web of Science ®Google Scholar
• Gonthier, C., A. Mustafa, D. Ouellet, P. Chouinard, R. Berthiaume, and H. Petit. 2005. Feeding micronized and extruded flaxseed to dairy cows: Effects on blood parameters and milk fatty acid composition. Journal of Dairy Science 88 (2):748–56. doi: 10.3168/jds.S0022-0302(05)72738-7.
   PubMed Web of Science ®Google Scholar
• Govindasamy-Lucey, S., T. Lin, J. Jaeggi, M. Johnson, and J. Lucey. 2006. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. Journal of Dairy Science 89 (2):454–67. doi: 10.3168/jds.S0022-0302(06)72109-9.
   PubMed Web of Science ®Google Scholar
• Graille, J., D. Pioch, M. Serpelloni, and L. Mentink. 1991. Procédé de préparation de produits laitiers à teneur réduite en stérols, notamment en cholestérol. Land O’Lakes Inc., assignee. Eur. Pat. No. EP 448,938.
   Google Scholar
• Grall, D., and R. Hartel. 1992. Kinetics of butterfat crystallization. Journal of the American Oil Chemists Society 69 (8):741–7. doi: 10.1007/BF02635909.
   Web of Science ®Google Scholar
• Gregersen, S. B., R. P. Frydenberg, M. Hammershøj, R. Ploug, T. K. Dalsgaard, U. Andersen and L. Wiking. 2019. Application of high intensity ultrasound to accelerate crystallization of anhydrous milk fat and rapeseed oil. European Journal of Lipid Science and Technology 121:1800200. doi: 10.1002/ejlt.201800200.
   Web of Science ®Google Scholar
• Guerin, J., J. Burgain, F. Gomand, J. Scher, and C. Gaiani. 2019. Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation? Critical Reviews in Food Science and Nutrition 59 (4):639–51. doi: 10.1080/10408398.2017.1386158.
   PubMed Web of Science ®Google Scholar
• Guo, J., A. Astrup, J. A. Lovegrove, L. Gijsbers, D. I. Givens, and S. S. Soedamah-Muthu. 2017. Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: Dose-response meta-analysis of prospective cohort studies . European Journal of Epidemiology 32 (4):269–87. doi: 10.1007/s10654-017-0243-1.
   PubMed Web of Science ®Google Scholar
• Guo, Z., Y. Wang, X. Feng, C. Bao, Q. He, L. Bao, H. Hao, and Z. Wang. 2016. Rapamycin inhibits expression of elongation of very-long-chain fatty acids 1 and synthesis of docosahexaenoic acid in bovine mammary epithelial cells. Asian-Australasian Journal of Animal Sciences 29 (11):1646–52. doi: 10.5713/ajas.15.0660.
   PubMed Web of Science ®Google Scholar
• Hadaegh, F., D. Khalili, A. Ghasemi, M. Tohidi, F. Sheikholeslami, and F. Azizi. 2009. Triglyceride/HDL-cholesterol ratio is an independent predictor for coronary heart disease in a population of Iranian men. Nutrition, Metabolism and Cardiovascular Diseases 19 (6):401–8. doi: 10.1016/j.numecd.2008.09.003.
   PubMed Web of Science ®Google Scholar
• Hageman, J. H. J., M. Danielsen, A. G. Nieuwenhuizen, A. L. Feitsma, and T. K. Dalsgaard. 2019. Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health. International Dairy Journal 92:37–49. doi: 10.1016/j.idairyj.2019.01.005.
   Web of Science ®Google Scholar
• Hamley, S. 2017. The effect of replacing saturated fat with mostly n-6 polyunsaturated fat on coronary heart disease: A meta-analysis of randomised controlled trials. Nutrition Journal 16 (1):30. doi: 10.1186/s12937-017-0254-5.
   PubMedGoogle Scholar
• Hammam, H., I. Söderberg and B. Sivik. 1991. Physical properties of butter oil fractions obtained by supercritical carbon dioxide extraction. European Journal of Lipid Science and Technology 93 (10):374–78. doi: 10.1002/lipi.19910931003.
   Google Scholar
• Harcombe, Z., J. S. Baker, and B. Davies. 2017. Evidence from prospective cohort studies does not support current dietary fat guidelines: A systematic review and meta-analysis. British Journal of Sports Medicine 51 (24):1743–9. doi: 10.1136/bjsports-2016-096550.
   PubMed Web of Science ®Google Scholar
• Harrison, R., J. D. Higginbotham and R. Newman. 1975. Sialoglycopeptides from bovine milk fat globule membrane. Biochimica et Biophysica Acta (BBA)-Biomembranes 389:449–63. doi: 10.1016/0005-2736(75)90156-X.
   PubMedGoogle Scholar
• Hartel, R. W. 2013. Advances in food crystallization. Annual Review of Food Science and Technology 4:277–92. doi: 10.1146/annurev-food-030212-182530.
   PubMed Web of Science ®Google Scholar
• Hartel, R., and K. Kaylegian. 2001. Advances in milk fat fractionation: Technology and applications. In Crystallization process in fats and lipid systems, 381–427. New York, NY: Marcel Dekker.
   Google Scholar
• Hayes, M. G., P. F. Fox, and A. L. Kelly. 2005. Potential applications of high pressure homogenisation in processing of liquid milk. The Journal of Dairy Research 72 (1):25–33. doi: 10.1017/s0022029904000524.
   PubMed Web of Science ®Google Scholar
• Heck, J., H. Van Valenberg, J. Dijkstra, and A. Van Hooijdonk. 2009. Seasonal variation in the Dutch bovine raw milk composition. Journal of Dairy Science 92 (10):4745–55. doi: 10.3168/jds.2009-2146.
   PubMed Web of Science ®Google Scholar
• Henderson, L., J. Gregory, K. Irving and G. Swan. 2003. National Diet and Nutrition Survey: Adults Aged 19–64 Years. Volume 2: Energy, Proteins, Carbohydrate, Fat and Alcohol Intake]. London: The Stationary Office.
   Google Scholar
• Hernell, O., N. Timby, M. Domellöf, and B. Lönnerdal. 2016. Clinical benefits of milk fat globule membranes for infants and children. The Journal of Pediatrics 173:S60–S5. doi: 10.1016/j.jpeds.2016.02.077.
   PubMed Web of Science ®Google Scholar
• Hickey, C. D., B. W. K. Diehl, M. Nuzzo, A. Millqvist-Fureby, M. G. Wilkinson and J. J. Sheehan. 2017. Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese. Food Research International 102:748–58. doi: 10.1016/j.foodres.2017.09.067.
   PubMed Web of Science ®Google Scholar
• Hickey, C. D., M. G. O’Sullivan, J. Davis, D. Scholz, K. N. Kilcawley, M. G. Wilkinson and J. J. Sheehan. 2018. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Research International 103:468–77. doi: 10.1016/j.foodres.2017.09.081.
   PubMed Web of Science ®Google Scholar
• Higaki, K., S. Ueno, T. Koyano, and K. Sato. 2001. Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter. Journal of the American Oil Chemists' Society 78 (5):513–8. doi: 10.1007/s11746-001-0295-y.
   Web of Science ®Google Scholar
• Himawan, C., V. M. Starov, and A. G. F. Stapley. 2006. Thermodynamic and kinetic aspects of fat crystallization. Advances in Colloid and Interface Science 122 (1–3):3–33. doi: 10.1016/j.cis.2006.06.016.
   PubMed Web of Science ®Google Scholar
• Hirahatake, K. M., A. Astrup, J. O. Hill, J. L. Slavin, D. B. Allison, and K. C. Maki. 2020. Potential cardiometabolic health benefits of full-fat dairy: The evidence base. Advances in Nutrition (Bethesda, Md.) 11 (3):533–47. doi: 10.1093/advances/nmz132.
   PubMed Web of Science ®Google Scholar
• Hirahatake, K. M., R. S. Bruno, B. W. Bolling, C. Blesso, L. M. Alexander, and S. H. Adams. 2020. Dairy foods and dairy fats: New perspectives on pathways implicated in cardiometabolic health. Advances in Nutrition (Bethesda, Md.) 11 (2):266–79. doi: 10.1093/advances/nmz105.
   PubMed Web of Science ®Google Scholar
• Hjerpsted, J., E. Leedo, and T. Tholstrup. 2011. Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat content. The American Journal of Clinical Nutrition 94 (6):1479–84. doi: 10.3945/ajcn.111.022426.
   PubMed Web of Science ®Google Scholar
• Hoenselaar, R. 2012. Saturated fat and cardiovascular disease: The discrepancy between the scientific literature and dietary advice. Nutrition (Burbank, Los Angeles County, Calif.) 28 (2):118–23. doi: 10.1016/j.nut.2011.08.017.
   PubMed Web of Science ®Google Scholar
• Holmberg, S., and A. Thelin. 2013. High dairy fat intake related to less central obesity: A male cohort study with 12 years' follow-up. Scandinavian Journal of Primary Health Care 31 (2):89–94. doi: 10.3109/02813432.2012.757070.
   PubMed Web of Science ®Google Scholar
• Holzmüller, W., and U. Kulozik. 2016a. Isolation of milk fat globule membrane (MFGM) material by coagulation and diafiltration of buttermilk. International Dairy Journal 63:88–91. doi: 10.1016/j.idairyj.2016.08.002.
   Web of Science ®Google Scholar
• Holzmüller, W., and U. Kulozik. 2016b. Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review. International Dairy Journal 61:51–66. doi: 10.1016/j.idairyj.2016.03.013.
   Web of Science ®Google Scholar
• Hooper, L., N. Martin, and A. Abdelhamid. 2015. Cochrane corner: What are the effects of reducing saturated fat intake on cardiovascular disease and mortality? Heart (British Cardiac Society) 101 (24):1938–40. doi: 10.1136/heartjnl-2015-308521.
   PubMed Web of Science ®Google Scholar
• Hooper, L., N. Martin, A. Abdelhamid, and G. D. Smith. 2015. Reduction in saturated fat intake for cardiovascular disease. Cochrane Database of Systematic Reviews (6):CD011737.
   PubMed Web of Science ®Google Scholar
• Hu, D., J. Huang, Y. Wang, D. Zhang, and Y. Qu. 2014. Dairy foods and risk of stroke: A meta-analysis of prospective cohort studies. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD 24 (5):460–9. doi: 10.1016/j.numecd.2013.12.006.
   PubMed Web of Science ®Google Scholar
• Huang, Z., H. Zhao, W. Guan, J. Liu, C. Brennan, D. Kulasiri, and M. S. Mohan. 2019. Vesicle properties and health benefits of milk phospholipids: A review. Journal of Food Bioactives 5:31–42. doi: 10.31665/JFB.2019.5176.
   Google Scholar
• Hunter, J. 1962. Some epidemiological aspects of coronary artery disease in New Zealand and the Cook Islands. Annals of the New York Academy of Sciences 97:908–19. doi: 10.1111/j.1749-6632.1962.tb56004.x.
   Web of Science ®Google Scholar
• Hunter, J. E. 2001. Studies on effects of dietary fatty acids as related to their position on triglycerides. Lipids 36:655–68. doi: 10.1007/s11745-001-0770-0.
   PubMed Web of Science ®Google Scholar
• Huppertz, T., A. L. Kelly, and P. F. Fox. 2002. Effects of high pressure on constituents and properties of milk. International Dairy Journal 12 (7):561–72. doi: 10.1016/S0958-6946(02)00045-6.
   Web of Science ®Google Scholar
• Huth, P. J., and K. M. Park. 2012. Influence of dairy product and milk fat consumption on cardiovascular disease risk: A review of the evidence. Advances in Nutrition (Bethesda, Md.) 3 (3):266–85. doi: 10.3945/an.112.002030.
   PubMed Web of Science ®Google Scholar
• IDF. 2015. The World Dairy Situation (2015) Bulletin No. 481/2015. International Dairy Federation (INPA), Brussels, Belgium. Wiley Online Library.
   Google Scholar
• IDF. 2016. The World Dairy Situation (2016) Bulletin No. 485/2016. International Dairy Federation (INPA), Brussels, Belgium. Wiley Online Library.
   Google Scholar
• Innis, S. M. 2011. Dietary triacylglycerol structure and its role in infant nutrition. Advances in Nutrition: An International Review Journal, 2:275–83. doi: 10.3945/an.111.000448.
   Google Scholar
• Innocente, N., C. Blecker, C. Deroanne and M. Paquot. 1997. Langmuir film balance study of the surface properties of a soluble fraction of milk fat-globule membrane. Journal of Agricultural and Food Chemistry 45:1559–563. doi: 10.1021/jf960580c.
   Web of Science ®Google Scholar
• Jakobsen, M. U., E. J. O'Reilly, B. L. Heitmann, M. A. Pereira, K. Bälter, G. E. Fraser, U. Goldbourt, G. Hallmans, P. Knekt, S. Liu, et al. 2009. Major types of dietary fat and risk of coronary heart disease: A pooled analysis of 11 cohort studies. The American Journal of Clinical Nutrition 89 (5):1425–32. doi: 10.3945/ajcn.2008.27124. [InsertedFromOnline[pubmedMismatch]]
   PubMed Web of Science ®Google Scholar
• Joshi, N., P. Thakar, and A. Jana. 1994. Utilization of butter milk in cheese making. Indian Food Packer 48:59.
   Google Scholar
• Juang, R.-S., and K.-H. Lin. 2004. Ultrasound-assisted production of W/O emulsions in liquid surfactant membrane processes. Colloids and Surfaces A: Physicochemical and Engineering Aspects 238 (1–3):43–9. doi: 10.1016/j.colsurfa.2004.02.028.
   Web of Science ®Google Scholar
• Jukkola, A., R. Partanen, O. J. Rojas, and A. Heino. 2018. Effect of heat treatment and pH on the efficiency of micro-diafiltration for the separation of native fat globules from cream in butter production. Journal of Membrane Science 548:99–107. doi: 10.1016/j.memsci.2017.11.012.
   Web of Science ®Google Scholar
• Juliano, P., S. Temmel, M. Rout, P. Swiergon, R. Mawson, and K. Knoerzer. 2013. Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies. Ultrasonics Sonochemistry 20 (1):52–62. doi: 10.1016/j.ultsonch.2012.07.018.
   PubMed Web of Science ®Google Scholar
• Juliano, P., A. E. Torkamania, T. Leonga, V. Kolba, P. Watkins, S. Ajlouni and T. J. Singh. 2014. Lipid oxidation volatiles absent in milk after selected ultrasound processing. Ultrasonics Sonochemistry 21:2165–75. doi: 10.1016/j.ultsonch.2014.03.001.
   PubMed Web of Science ®Google Scholar
• Kairenius, P., A. Ärölä, H. Leskinen, V. Toivonen, S. Ahvenjärvi, A. Vanhatalo, P. Huhtanen, T. Hurme, J. Griinari, and K. Shingfield. 2015. Dietary fish oil supplements depress milk fat yield and alter milk fatty acid composition in lactating cows fed grass silage-based diets. Journal of Dairy Science 98 (8):5653–71. doi: 10.3168/jds.2015-9548.
   PubMed Web of Science ®Google Scholar
• Kalač, P., and E. Samková. 2010. The effects of feeding various forages on fatty acid composition of bovine milk fat: A review. Czech Journal of Animal Science 55 (12):521–37. doi: 10.17221/2485-CJAS.
   Web of Science ®Google Scholar
• Kannel, W. B., T. R. Dawber, G. D. Friedman, W. E. Glennon, and P. M. Mcnamara. 1964. Risk factors in coronary heart disease: An evaluation of several serum lipids as predictors of coronary heart disease: The Framingham Study. Annals of Internal Medicine 61:888–99. doi: 10.7326/0003-4819-61-5-888.
   PubMed Web of Science ®Google Scholar
• Kanno, C. M., and D. H. Kim. 1990. A simple procedure for the preparation of bovine-milk fat globule-membrane and a comparison of its composition, enzymatic-activities, and electrophoretic properties with those prepared by other methods. Agricultural and Biological Chemistry 54:2845–854. doi: 10.1271/bbb1961.54.2845
   Web of Science ®Google Scholar
• Kanno, C., T. Uchimura, T. Hagiwara, M. Ametani, and N. Azuma. 1998. Effect of hydrostatic pressure on the physicochemical properties of bovine milk fat globules and the milk fat globule membrane. In High pressure food science, bioscience and chemistry, 182–92. Sawston, UK: Woodhead Publishing.
   Google Scholar
• Kaylegian, K. E. 1995. Functional characteristics and nontraditional applications of milk lipid components in food and nonfood systems. Journal of Dairy Science 78 (11):2524–40. doi: 10.3168/jds.S0022-0302(95)76883-7.
   Web of Science ®Google Scholar
• Kaylegian, K. E. 1999. The production of specialty milk fat ingredients. Journal of Dairy Science 82 (7):1433–9. doi: 10.3168/jds.S0022-0302(99)75370-1.
   Web of Science ®Google Scholar
• Kaylegian, K. E., and R. Lindsay. 1995. Handbook of milkfat fractionation technology and application. Champaign, IL: American Oil Chemists' Society Press.
   Google Scholar
• Kellens, M. 1994. Developments in fat fractionation technology. Society of Chemical Industry.
   Google Scholar
• Kennedy, A., K. Martinez, C.-C. Chuang, K. LaPoint, and M. McIntosh. 2009. Saturated fatty acid-mediated inflammation and insulin resistance in adipose tissue: Mechanisms of action and implications. The Journal of Nutrition 139 (1):1–4. doi: 10.3945/jn.108.098269.
   PubMed Web of Science ®Google Scholar
• Keys, A., H. L. Taylor, H. Blackburn, J. Brozek, J. T. Anderson, and E. Simonson. 1963. Coronary heart disease among Minnesota business and professional men followed fifteen years. Circulation 28:381–95. doi: 10.1161/01.cir.28.3.381.
   PubMed Web of Science ®Google Scholar
• Khas-Erdene, Q., J. Wang, D. Bu, L. Wang, J. Drackley, Q. Liu, G. Yang, H. Wei, and L. Zhou. 2010. Short communication: Responses to increasing amounts of free alpha-linolenic acid infused into the duodenum of lactating dairy cows . Journal of Dairy Science 93 (4):1677–84. doi: 10.3168/jds.2009-2681.
   PubMed Web of Science ®Google Scholar
• Khodaparast-Sharifi, S. L. D., and Snow. 1989. Levamisole inhibition of alkaline phosphatase and 5'-nucleotidase of bovine milk fat globule membranes. International Journal of Biochemistry 21:401–05. doi: 10.1016/0020-711X(89)90364-9.
   PubMedGoogle Scholar
• Khosrova, E. 2016. Molecular butter: The physics of makinng flavor. In Butter: A rich history, ed. E. Khosrova, 121–36. Chapel Hill, NC: Algonquin Books.
   Google Scholar
• Kim, J. H., Y. Kim, Y. J. Kim, and Y. Park. 2016. Conjugated linoleic acid: Potential health benefits as a functional food ingredient. Annual Review of Food Science and Technology 7:221–44. doi: 10.1146/annurev-food-041715-033028.
   PubMed Web of Science ®Google Scholar
• Kinsell, L. W., R. W. Friskey, G. D. Michaels, and F. R. Brown. 1956. Effect of a synthetic triglyceride on lipid metabolism. The American Journal of Clinical Nutrition 4 (3):285–6. doi: 10.1093/ajcn/4.3.285.
   PubMed Web of Science ®Google Scholar
• Kliem, K. E., and K. J. Shingfield. 2016. Manipulation of milk fatty acid composition in lactating cows: Opportunities and challenges. European Journal of Lipid Science and Technology 118 (11):1661–83. doi: 10.1002/ejlt.201400543.
   Web of Science ®Google Scholar
• Kolakowski, P., A. Reps, and A. Babuchowski. 1998. Characteristics of pressurized ripened cheeses. Polish Journal of Food and Nutrition Sciences 7:473–83.
   Google Scholar
• Kolver, E., and L. Muller. 1998. Performance and nutrient intake of high producing holstein cows consuming pasture or a total mixed ration. Journal of Dairy Science 81 (5):1403–11. doi: 10.3168/jds.S0022-0302(98)75704-2.
   PubMed Web of Science ®Google Scholar
• Kovanen, P. T., and M. Jauhiainen. 2015. Coronary heart disease prediction: Apolipoprotein B shows its might again-but still in vain? European Journal of Preventive Cardiology 22 (10):1317–20. doi: 10.1177/2047487315580892.
   PubMed Web of Science ®Google Scholar
• Kratz, M., S. Marcovina, J. E. Nelson, M. M. Yeh, K. V. Kowdley, H. S. Callahan, X. Song, C. Di, and K. M. Utzschneider. 2014. Dairy fat intake is associated with glucose tolerance, hepatic and systemic insulin sensitivity, and liver fat but not β-cell function in humans. The American Journal of Clinical Nutrition 99 (6):1385–96. doi: 10.3945/ajcn.113.075457.
   PubMed Web of Science ®Google Scholar
• Krichnavaruk, S., A. Shotipruk, M. Goto, and P. Pavasant. 2008. Supercritical carbon dioxide extraction of astaxanthin from Haematococcus pluvialis with vegetable oils as co-solvent. Bioresource Technology 99 (13):5556–60. doi: 10.1016/j.biortech.2007.10.049.
   PubMed Web of Science ®Google Scholar
• Kuchta, A. M., P. M. Kelly, C. Stanton, and R. A. Devery. 2012. Milk fat globule membrane – A source of polar lipids for colon health? A review. International Journal of Dairy Technology 65 (3):315–33. doi: 10.1111/j.1471-0307.2011.00759.x.
   Web of Science ®Google Scholar
• Laloy, E., J.-C. Vuillemard, M. El Soda, and R. E. Simard. 1996. Influence of the fat content of Cheddar cheese on retention and localization of starters. International Dairy Journal 6 (7):729–40. doi: 10.1016/0958-6946(95)00068-2.
   Web of Science ®Google Scholar
• Lavigne, F. 1995. Polymorphisme et transitions de phases des triglycérides. Applications aux propriétés thermiques et structurales de la matière grasse laitière anhydre et de ses fractions. Univ. Paris VII, Paris XI et ENSIA.
   Google Scholar
• Lawrence, G. D. 2013. Dietary fats and health: Dietary recommendations in the context of scientific evidence. Advances in Nutrition (Bethesda, Md.) 4 (3):294–302. doi: 10.3945/an.113.003657.
   PubMed Web of Science ®Google Scholar
• Le, T. T., J. Van Camp, R. Rombaut, F. van Leeckwyck and K. Dewettinck. 2009. Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk. Journal of Dairy Science 92: 3592–603. doi: 10.3168/jds.2008-2009.
   PubMed Web of Science ®Google Scholar
• Le Huërou-Luron, I., K. Bouzerzour, S. Ferret-Bernard, O. Ménard, L. Le Normand, C. Perrier, C. Le Bourgot, J. Jardin, C. Bourlieu, T. Carton, et al. 2018. A mixture of milk and vegetable lipids in infant formula changes gut digestion, mucosal immunity and microbiota composition in neonatal piglets. European Journal of Nutrition 57 (2):463–76. doi: 10.1007/s00394-016-1329-3.
   PubMed Web of Science ®Google Scholar
• Lecomte, M., C. Bourlieu, E. Meugnier, A. Penhoat, D. Cheillan, G. Pineau, E. Loizon, M. Trauchessec, M. Claude, O. Ménard, et al. 2015. Milk polar lipids affect in vitro digestive lipolysis and postprandial lipid metabolism in mice. The Journal of Nutrition 145 (8):1770–7. doi: 10.3945/jn.115.212068.
   PubMed Web of Science ®Google Scholar
• Lecomte, M., L. Couëdelo, E. Meugnier, P. Plaisancié, M. Létisse, B. Benoit, L. Gabert, A. Penhoat, A. Durand, G. Pineau, et al. 2016. Dietary emulsifiers from milk and soybean differently impact adiposity and inflammation in association with modulation of colonic goblet cells in high‐fat fed mice. Molecular Nutrition & Food Research 60 (3):609–20. doi: 10.1002/mnfr.201670034.
   PubMed Web of Science ®Google Scholar
• Leddin, C., C. Stockdale, J. Hill, J. Heard, and P. Doyle. 2010. Increasing amounts of crushed wheat fed with Persian clover herbage reduced ruminal pH and dietary fibre digestibility in lactating dairy cows. Animal Production Science 50 (9):837–46. doi: 10.1071/AN09157.
   Web of Science ®Google Scholar
• Leiber, F., M. Kreuzer, D. Nigg, H.-R. Wettstein, and M. R. L. Scheeder. 2005. A study on the causes for the elevated n− 3 fatty acids in cows’ milk of alpine origin. Lipids 40 (2):191–202. doi: 10.1007/s11745-005-1375-3.
   PubMed Web of Science ®Google Scholar
• Lemieux, I., B. Lamarche, C. Couillard, A. Pascot, B. Cantin, J. Bergeron, G. R. Dagenais, and J.-P. Després. 2001. Total cholesterol/HDL cholesterol ratio vs LDL cholesterol/HDL cholesterol ratio as indices of ischemic heart disease risk in men: The Quebec Cardiovascular Study. Archives of Internal Medicine 161 (22):2685–92. doi: 10.1001/archinte.161.22.2685.
   PubMedGoogle Scholar
• Leong, T., L. Johansson, P. Juliano, S. L. McArthur, and R. Manasseh. 2013. Ultrasonic separation of particulate fluids in small and large scale systems: A review. Industrial & Engineering Chemistry Research 52 (47):16555–76. doi: 10.1021/ie402295r.
   Web of Science ®Google Scholar
• Leong, T., P. Juliano, L. Johansson, R. Mawson, S. L. McArthur, and R. Manasseh. 2014. Temperature effects on the ultrasonic separation of fat from natural whole milk. Ultrasonics Sonochemistry 21 (6):2092–8. doi: 10.1016/j.ultsonch.2014.02.003.
   PubMed Web of Science ®Google Scholar
• Leong, T., L. Johansson, R. Mawson, S.L. McCarthur, R. Manasseh and P. Juliano. 2016. Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel. Ultrasonics Sonochemistry 28:118–29. doi: 10.1016/j.ultsonch.2015.06.023.
   PubMed Web of Science ®Google Scholar
• Leosdottir, M., P. Nilsson, J. Å. Nilsson, H. Månsson, and G. Berglund. 2005. Dietary fat intake and early mortality patterns–Data from The Malmö Diet and Cancer Study. Journal of Internal Medicine 258 (2):153–65. doi: 10.1111/j.1365-2796.2005.01520.x.
   PubMed Web of Science ®Google Scholar
• Li, N., F. Zhao, C. Wei, M. Liang, N. Zhang, C. Wang, Q.-Z. Li, and X.-J. Gao. 2014. Function of SREBP1 in the milk fat synthesis of dairy cow mammary epithelial cells. International Journal of Molecular Sciences 15 (9):16998–7013. doi: 10.3390/ijms150916998.
   PubMed Web of Science ®Google Scholar
• Lim, S., and S. S. H. Rizvi. 1995. Continuous supercritical fluid processing of anhydrous milk fat in a packed column. Journal of Food Science 60 (5):889–93. doi: 10.1111/j.1365-2621.1995.tb06254.x.
   Web of Science ®Google Scholar
• Litwinenko, J. W., A. P. Singh, and A. G. Marangoni. 2004. Effects of glycerol and Tween 60 on the crystallization behavior, mechanical properties, and microstructure of a plastic fat. Crystal Growth & Design 4 (1):161–8. doi: 10.1021/cg034136v.
   Web of Science ®Google Scholar
• Liu, H., E. C. Radlowski, M. S. Conrad, Y. Li, R. N. Dilger, and R. W. Johnson. 2014. Early supplementation of phospholipids and gangliosides affects brain and cognitive development in neonatal piglets. The Journal of Nutrition 144 (12):1903–9. doi: 10.3945/jn.114.199828.
   PubMed Web of Science ®Google Scholar
• Lock, A., and P. Garnsworthy. 2003. Seasonal variation in milk conjugated linoleic acid and Δ9-desaturase activity in dairy cows. Livestock Production Science 79 (1):47–59. doi: 10.1016/S0301-6226(02)00118-5.
   Google Scholar
• Loor, J., A. Ferlay, A. Ollier, M. Doreau, and Y. Chilliard. 2005. Relationship among trans and conjugated fatty acids and bovine milk fat yield due to dietary concentrate and linseed oil. Journal of Dairy Science 88 (2):726–40. doi: 10.3168/jds.S0022-0302(05)72736-3.
   PubMed Web of Science ®Google Scholar
• Loor, J., K. Ueda, A. Ferlay, Y. Chilliard, and M. Doreau. 2004. Biohydrogenation, duodenal flow, and intestinal digestibility of trans fatty acids and conjugated linoleic acids in response to dietary forage: Concentrate ratio and linseed oil in dairy cows. Journal of Dairy Science 87 (8):2472–85. doi: 10.3168/jds.S0022-0302(04)73372-X.
   PubMed Web of Science ®Google Scholar
• Loor, J., K. Ueda, A. Ferlay, Y. Chilliard, and M. Doreau. 2005. Intestinal flow and digestibility of trans fatty acids and conjugated linoleic acids (CLA) in dairy cows fed a high-concentrate diet supplemented with fish oil, linseed oil, or sunflower oil. Animal Feed Science and Technology 119 (3–4):203–25. doi: 10.1016/j.anifeedsci.2005.01.001.
   Web of Science ®Google Scholar
• Lopez, C., B. Camier, and J.-Y. Gassi. 2007. Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal 17 (3):235–47. doi: 10.1016/j.idairyj.2005.12.015.
   Web of Science ®Google Scholar
• Lopez, C., C. Bourgaux, P. Lesieur, A. Riaublanc, and M. Ollivon. 2006. Milk fat and primary fractions obtained by dry fractionation 1. Chemical composition and crystallisation properties. Chemistry and Physics of Lipids 144 (1):17–33. doi: 10.1016/j.chemphyslip.2006.06.002.
   PubMed Web of Science ®Google Scholar
• Lopez, C., C. Bourgaux, P. Lesieur, and M. Ollivon. 2002. Crystalline structures formed in cream and anhydrous milk fat at 4 C. Le Lait 82 (3):317–35. doi: 10.1051/lait:2002013.
   Google Scholar
• Lopez, C., C. Bourgaux, P. Lesieur, and M. Ollivon. 2007. Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules. Le Lait 87 (4–5):459–80. doi: 10.1051/lait:2007018.
   Google Scholar
• Lopez, C., P. Lesieur, C. Bourgaux, and M. Ollivon. 2005. Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate. Journal of Dairy Science 88 (2):511–26. doi: 10.3168/jds.S0022-0302(05)72713-2.
   PubMed Web of Science ®Google Scholar
• Lopez, C., V. Briard-Bion, B. Camier, and J.-Y. Gassi. 2006. Milk fat thermal properties and solid fat content in emmental cheese: A differential scanning calorimetry study. Journal of Dairy Science 89 (8):2894–910. doi: 10.3168/jds.S0022-0302(06)72562-0.
   PubMed Web of Science ®Google Scholar
• Lopez, C., V. Briard-Bion, O. Ménard, E. Beaucher, F. Rousseau, J. Fauquant, N. Leconte, and B. Robert. 2011. Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains. Food Chemistry 125 (2):355–68. doi: 10.1016/j.foodchem.2010.09.005.
   Web of Science ®Google Scholar
• López, S., B. Bermúdez, Y. M. Pacheco, J. Villar, R. Abia, and F. J. Muriana. 2008. Distinctive postprandial modulation of beta cell function and insulin sensitivity by dietary fats: Monounsaturated compared with saturated fatty acids. The American Journal of Clinical Nutrition 88 (3):638–44. doi: 10.1093/ajcn/88.3.638.
   PubMed Web of Science ®Google Scholar
• Lordan, R., A. Tsoupras, B. Mitra and I. Zabetakis. 2018. Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned? Foods 7:29. doi: 10.3390/foods7030029.
   PubMed Web of Science ®Google Scholar
• Lubary, M., G. W. Hofland, and J. H. ter Horst. 2010. Synthesis and isolation of added-value milk fat derivatives using lipase-catalyzed reactions and supercritical carbon dioxide. Lipid Technology 22 (3):54–7. doi: 10.1002/lite.201000001.
   Google Scholar
• Lubary, M., G. W. Hofland, and J. H. ter Horst. 2011. The potential of milk fat for the synthesis of valuable derivatives. European Food Research and Technology 232 (1):1–8. doi: 10.1007/s00217-010-1387-3.
   Web of Science ®Google Scholar
• Ma, Y., and D. Barbano. 2000. Gravity separation of raw bovine milk: Fat globule size distribution and fat content of milk fractions. Journal of Dairy Science 83 (8):1719–27. doi: 10.3168/jds.S0022-0302(00)75041-7.
   PubMed Web of Science ®Google Scholar
• Malhotra, A., R. F. Redberg, and P. Meier. 2017. Saturated fat does not clog the arteries: Coronary heart disease is a chronic inflammatory condition, the risk of which can be effectively reduced from healthy lifestyle interventions. British Journal of Sports Medicine 51 (15):1111–2. doi: 10.1136/bjsports-2016-097285.
   PubMed Web of Science ®Google Scholar
• Malin, E. L., J. J. Basch, J. J. Shieh, B. C. Sullivan, and V. H. Holsinger. 1994. Detection of adulteration of buttermilk powder by gel electrophoresis. Journal of Dairy Science 77 (8):2199–206. doi: 10.3168/jds.S0022-0302(94)77162-9.
   Web of Science ®Google Scholar
• Malmros, H., and G. Wigand. 1957. The effect on serum-cholesterol of diets containing different fats. The Lancet 270 (6984):1–8. doi: 10.1016/S0140-6736(57)90568-8.
   Google Scholar
• Mansbridge, R. J., and J. S. Blake. 1997. Nutritional factors affecting the fatty acid composition of bovine milk. British Journal of Nutrition 78 (1):S37–S47. doi: 10.1079/BJN19970133.
   PubMed Web of Science ®Google Scholar
• Marschner, S. S., and J. B. Fine. 1989. Physical process for simultaneous deodorization and cholesterol reduction of fats and oils. U.S. Patent 4,804,555.
   Google Scholar
• Martini, S., A. Suzuki, and R. Hartel. 2008. Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society 85 (7):621–8. doi: 10.1007/s11746-008-1247-5.
   Web of Science ®Google Scholar
• Mason, T. 1998. Power ultrasound in food processing – The way forward. In Ultrasound in food processing, 105–27. London, UK: Blackie Academic and Professional.
   Google Scholar
• Mason, T., and J. Luche. 1997. Ultrasound as a new tool for synthetic chemists. In Chemistry under extreme and non-classical conditions, 64. New York, NY: John Wiley & Sons Inc.
   Google Scholar
• Mather, I. H., K. Weber and T. Keenan. 1977. Membranes of mammary gland. XII. Loosely associated proteins and compositional heterogeneity of bovine milk fat globule membrane. Journal of Dairy Science 60:394–02. doi: 10.3168/jds.S0022-0302(77)83878-2.
   PubMed Web of Science ®Google Scholar
• Mathiassen, J. H., R. G. Nejrup, H. Frøkiaer, Å. Nilsson, L. Ohlsson, and L. I. Hellgren. 2015. Emulsifying triglycerides with dairy phospholipids instead of soy lecithin modulates gut lipase activity. European Journal of Lipid Science and Technology 117 (10):1522–39. doi: 10.1002/ejlt.201400505.
   Web of Science ®Google Scholar
• Mayes, J., G. Urbach, and B. Sutherland. 1994. Does addition of buttermilk affect the organoleptic properties of low-fat Cheddar cheese? Australian Journal of Dairy Technology 49 (1):39–41.
   Google Scholar
• McClements, D. J. 1995. Advances in the application of ultrasound in food analysis and processing. Trends in Food Science & Technology 6 (9):293–9. doi: 10.1016/S0924-2244(00)89139-6.
   Web of Science ®Google Scholar
• Mensink, R. P., P. L. Zock, A. D. Kester, and M. B. Katan. 2003. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: A meta-analysis of 60 controlled trials. The American Journal of Clinical Nutrition 77 (5):1146–55. doi: 10.1093/ajcn/77.5.1146.
   PubMed Web of Science ®Google Scholar
• Mente, A., L. de Koning, H. S. Shannon, and S. S. Anand. 2009. A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Archives of Internal Medicine 169 (7):659–69. doi: 10.1001/archinternmed.2009.38.
   PubMed Web of Science ®Google Scholar
• Mesilati-Stahy, R., K. Mida, and N. Argov-Argaman. 2011. Size-dependent lipid content of bovine milk fat globule and membrane phospholipids. Journal of Agricultural and Food Chemistry 59 (13):7427–35. doi: 10.1021/jf201373j.
   PubMed Web of Science ®Google Scholar
• Micha, R., and D. Mozaffarian. 2010. Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: A fresh look at the evidence. Lipids 45 (10):893–905. doi: 10.1007/s11745-010-3393-4.
   PubMed Web of Science ®Google Scholar
• Michalski, M.-C., F. Michel, and C. Geneste. 2002. Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments. Le Lait 82 (2):193–208. doi: 10.1051/lait:2002004.
   Google Scholar
• Michalski, M.-C., J.-Y. Gassi, M.-H. Famelart, N. Leconte, B. Camier, F. Michel, and V. Briard. 2003. The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese. Le Lait 83 (2):131–43. doi: 10.1051/lait:2003003.
   Google Scholar
• Michalski, M. C., M. Ollivon, V. Briard, N. Leconte and C. Lopez. 2004. Native fat globules of different sizes selected from raw milk: thermal and structural behavior. Chemistry and Physics of Lipids 132 (2):247–61. doi: 10.1016/j.chemphyslip.2004.08.007.
   PubMed Web of Science ®Google Scholar
• Michalski, M.-C., N. Leconte, V. Briard-Bion, J. Fauquant, J. L. Maubois, and H. Goudédranche. 2006. Microfiltration of raw whole milk to select fractions with different fat globule size distributions: Process optimization and analysis. Journal of Dairy Science 89 (10):3778–90. doi: 10.3168/jds.S0022-0302(06)72419-5.
   PubMed Web of Science ®Google Scholar
• Miles, C., M. Morley, W. Hudson, and B. Mackey. 1995. Principles of separating micro‐organisms from suspensions using ultrasound. Journal of Applied Bacteriology 78 (1):47–54. doi: 10.1111/j.1365-2672.1995.tb01672.x.
   Google Scholar
• Mistry, V., L. Metzger, and J. Maubois. 1996. Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese. Journal of Dairy Science 79 (7):1137–45. doi: 10.3168/jds.S0022-0302(96)76467-6.
   Web of Science ®Google Scholar
• Mohan, M. S. 2011. Enhancement of conjugated linoleic acid (CLA) content in cheddar cheese by combining dietary manipulation of cattle and CLA producing starter culture. South Dakota State University. http://gradworks.umi.com/15/04/1504595.html.
   Google Scholar
• Mohan, M. S., S. Anand, K. F. Kalscheur, A. N. Hassan, and A. R. Hippen. 2013. Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese. Journal of Dairy Science 96 (4):2081–94. doi: 10.3168/jds.2012-6101.
   PubMed Web of Science ®Google Scholar
• Mohan, M., R. Ye, and F. Harte. 2016. Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk. International Dairy Journal 55:52–8. doi: 10.1016/j.idairyj.2015.12.004.
   Web of Science ®Google Scholar
• More, S. B., J. S. Waghmare, P. R. Gogate, and S. N. Naik. 2018. Improved synthesis of medium chain triacylglycerol catalyzed by lipase based on use of supercritical carbon dioxide pretreatment. Chemical Engineering Journal 334:1977–87. doi: 10.1016/j.cej.2017.11.122.
   Web of Science ®Google Scholar
• Morin, P., M. Britten, R. Jiménez-Flores, and Y. Pouliot. 2007. Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components. Journal of Dairy Science 90 (5):2132–40. doi: 10.3168/jds.2006-832.
   PubMed Web of Science ®Google Scholar
• Morin, P., R. Jiménez-Flores and Y. Pouliot. 2004. Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration. Journal of Dairy Science 87:267–73. doi: 10.3168/jds.S0022-0302(04)73165-3.
   PubMed Web of Science ®Google Scholar
• Morin, P., R. Jiménez-Flores, and Y. Pouliot. 2007. Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes. International Dairy Journal 17 (10):1179–87. doi: 10.1016/j.idairyj.2007.03.010.
   Web of Science ®Google Scholar
• Morin, P., Y. Pouliot, and R. Jiménez-Flores. 2006. A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration. Journal of Food Engineering 77 (3):521–8. doi: 10.1016/j.jfoodeng.2005.06.065.
   Web of Science ®Google Scholar
• Morris, J. 1960. Epidemiology and cardiovascular disease of middle age. I. Modern Concepts of Cardiovascular Disease 29:625–32.
   PubMedGoogle Scholar
• Morris, J. 1961. Epidemiology and cardiovascular disease of middle age. II. Modern Concepts of Cardiovascular Disease 30:633–8.
   PubMedGoogle Scholar
• Morris, J. N., A. Kagan, D. Pattison, M. Gardner, and P. Raffle. 1966. Incidence and prediction of ischaemic heart-disease in London busmen. The Lancet 288 (7463):553–9. doi: 10.1016/S0140-6736(66)93034-0.
   Google Scholar
• Mortensen, B., and H. Danmark. 1982. Factors influencing the consistency of butter. Milchwissenschaft.= Milk Science International 37 (4):193–6.
   Google Scholar
• Moukarzel, S., R. A. Dyer, C. Garcia, A. M. Wiedeman, G. Boyce, J. Weinberg, B. O. Keller, R. Elango, and S. M. Innis. 2018. Milk fat globule membrane supplementation in formula-fed rat pups improves reflex development and may alter brain lipid composition. Scientific Reports 8 (1):15277. doi: 10.1038/s41598-018-33603-8.
   PubMedGoogle Scholar
• Mould, F., E. Ørskov, and S. Mann. 1983. Associative effects of mixed feeds. I. Effects of type and level of supplementation and the influence of the rumen fluid pH on cellulolysis in vivo and dry matter digestion of various roughages. Animal Feed Science and Technology 10 (1):15–30. doi: 10.1016/0377-8401(83)90003-2.
   Web of Science ®Google Scholar
• Mozaffarian, D. 2005. Effects of dietary fats versus carbohydrates on coronary heart disease: A review of the evidence. Current Atherosclerosis Reports 7 (6):435–45. doi: 10.1007/s11883-005-0060-y.
   PubMedGoogle Scholar
• Mozaffarian, D., E. J. Benjamin, A. S. Go, D. K. Arnett, M. J. Blaha, M. Cushman, S. R. Das, S. de Ferranti, J.-P. Després, H. J. Fullerton, et al. 2016. Heart Disease and Stroke Statistics—2016 update: A report from the American Heart Association. Circulation 133 (4):e38–360. doi: 10.1161/CIR.0000000000000350.
   PubMed Web of Science ®Google Scholar
• Mozaffarian, D., H. Cao, I. B. King, R. N. Lemaitre, X. Song, D. S. Siscovick, and G. k S. Hotamisligil. 2010. Trans-palmitoleic acid, metabolic risk factors, and new-onset diabetes in US AdultsA cohort study. Annals of Internal Medicine 153 (12):790–9. doi: 10.7326/0003-4819-153-12-201012210-00005.
   PubMed Web of Science ®Google Scholar
• Mozaffarian, D., and R. Clarke. 2009. Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils. European Journal of Clinical Nutrition 63 (S2):S22–S33. doi: 10.1038/sj.ejcn.1602976.
   PubMedGoogle Scholar
• Mozaffarian, D., R. Micha, and S. Wallace. 2010. Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: A systematic review and meta-analysis of randomized controlled trials. PLoS Medicine 7 (3):e1000252. doi: 10.1371/journal.pmed.1000252.
   PubMed Web of Science ®Google Scholar
• Mudd, A. T., L. S. Alexander, K. Berding, R. V. Waworuntu, B. M. Berg, S. M. Donovan, and R. N. Dilger. 2016. Dietary prebiotics, milk fat globule membrane, and lactoferrin affects structural neurodevelopment in the young piglet. Frontiers in Pediatrics 4:4. doi: 10.3389/fped.2016.00004.
   PubMed Web of Science ®Google Scholar
• Mulder, H., and P. Walstra. 1974. The milk fat globule : emulsion science as applied to milk products and comparable foods. In Technical Communication of the Commonwealth Bureau of Dairy Science and Technology, 296. Slough, UK: Commonwealth Agricultural Bureaux.
   Google Scholar
• Munro, D., and D. Illingworth. 1986. Milkfat-based food ingredients: Present and potential products. Food Technology in Australia 38:335–7.
   Google Scholar
• Nejrup, R. G., T. R. Licht, and L. I. Hellgren. 2017. Fatty acid composition and phospholipid types used in infant formulas modifies the establishment of human gut bacteria in germ-free mice. Scientific Reports 7 (1):3975. doi: 10.1038/s41598-017-04298-0.
   PubMedGoogle Scholar
• Nejjar, Y., D. Pâquet, G. Godbillon and J. Le Deaut. 1986. Immunological relationship between the hydrophobic fraction of proteose-peptone and the milk fat globule membrane of bovine milk. International Journal of Biochemistry 18: 893–900. doi: 10.1016/0020-711X(86)90070-4.
   PubMedGoogle Scholar
• Nestel, P., A. Chronopulos, and M. Cehun. 2005. Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects. European Journal of Clinical Nutrition 59 (9):1059–63. doi: 10.1038/sj.ejcn.1602211.
   PubMed Web of Science ®Google Scholar
• Nettleton, J. A., I. A. Brouwer, J. M. Geleijnse, and G. Hornstra. 2017. Saturated fat consumption and risk of coronary heart disease and ischemic stroke: A science update. Annals of Nutrition & Metabolism 70 (1):26–33. doi: 10.1159/000455681.
   PubMed Web of Science ®Google Scholar
• Newman R. A., and R. Harrison. 1973. Characterisation of the surface of bovine milk fat globule membrane using microelectrophoresis. Biochimica et Biophysica Acta 298:798–809. doi: 10.1016/0005-2736(73)90384-2.
   PubMedGoogle Scholar
• Nielsen, C. S., and O. J. Bjerrum. 1977. Crossed immunoelectrophoresis of bovine milk fat globule membrane protein solubilized with non-ionic detergent. Biochimica et Biophysica Acta (BBA)-Biomembranes, 466:496–509. doi: 10.1016/0005-2736(77)90342-X.
   PubMedGoogle Scholar
• Nilsen, R., A. T. Høstmark, A. Haug, and S. Skeie. 2015. Effect of a high intake of cheese on cholesterol and metabolic syndrome: Results of a randomized trial. Food & Nutrition Research 59:27651. doi: 10.3402/fnr.v59.27651.
   PubMed Web of Science ®Google Scholar
• Nomikos, T., D. Panagiotakos, E. Georgousopoulou, V. Metaxa, C. Chrysohoou, I. Skoumas, S. Antonopoulou, D. Tousoulis, C. Stefanadis, and C. Pitsavos. 2015. Hierarchical modelling of blood lipids’ profile and 10-year (2002–2012) all cause mortality and incidence of cardiovascular disease: The ATTICA study. Lipids in Health and Disease 14 (1):108. doi: 10.1186/s12944-015-0101-7.
   PubMedGoogle Scholar
• Norris, G. H., C. Jiang, J. Ryan, C. M. Porter, and C. N. Blesso. 2016. Milk sphingomyelin improves lipid metabolism and alters gut microbiota in high fat diet-fed mice. The Journal of Nutritional Biochemistry 30:93–101. doi: 10.1016/j.jnutbio.2015.12.003.
   PubMed Web of Science ®Google Scholar
• Norris, G. H., C. M. Porter, C. Jiang, C. L. Millar, and C. N. Blesso. 2017. Dietary sphingomyelin attenuates hepatic steatosis and adipose tissue inflammation in high-fat-diet-induced obese mice. The Journal of Nutritional Biochemistry 40:36–43. doi: 10.1016/j.jnutbio.2016.09.017.
   PubMed Web of Science ®Google Scholar
• O'Callaghan, T. F., D. Hennessy, S. McAuliffe, K. N. Kilcawley, M. O’Donovan, P. Dillon, R. P. Ross and C. Stanton. 2016. Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation. Journal of Dairy Science 99 (12):9424–440. doi: 10.3168/jds.2016-10985.
   PubMed Web of Science ®Google Scholar
• O’Reilly, C. E., P. M. O’Connor, P. M. Murphy, A. L. Kelly, and T. P. Beresford. 2000. The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening. Innovative Food Science & Emerging Technologies 1:109–17.
   Google Scholar
• Obeyesekere, I. 1968. Evaluation of risk factors in coronary heart disease in Ceylon. Israel Journal of Medical Sciences 5:671–4.
   Google Scholar
• OECD-FAO. 2018. OECD-FAO agricultural outlook 2018–2027. Organisation for Economic Co-operation and Development Publishing.
   Google Scholar
• Oh, K., F. B. Hu, J. E. Manson, M. J. Stampfer, and W. C. Willett. 2005. Dietary fat intake and risk of coronary heart disease in women: 20 years of follow-up of the nurses' health study. American Journal of Epidemiology 161 (7):672–9. doi: 10.1093/aje/kwi085.
   PubMed Web of Science ®Google Scholar
• Ollivon, M., P. Relkin, C. Michon, D. Kalnin and F. Mariette. 2005. Crystallisation of anhydrous milk fat: Influence of polymorphism and emulsifiers. Sciences des Aliments, 25 (5):397–411. doi: 10.3166/sda.25.397-411.
   Google Scholar
• Onakpoya, I. J., R. Perry, J. Zhang, and E. Ernst. 2011. Efficacy of calcium supplementation for management of overweight and obesity: Systematic review of randomized clinical trials. Nutrition Reviews 69 (6):335–43. doi: 10.1111/j.1753-4887.2011.00397.x.
   PubMed Web of Science ®Google Scholar
• Oosting, A., D. Kegler, H. J. Wopereis, I. C. Teller, B. J. van de Heijning, H. J. Verkade, and E. M. van der Beek. 2012. Size and phospholipid coating of lipid droplets in the diet of young mice modify body fat accumulation in adulthood. Pediatric Research 72 (4):362–9. doi: 10.1038/pr.2012.101.
   PubMed Web of Science ®Google Scholar
• Oshida, K., T. Shimizu, M. Takase, Y. Tamura, T. Shimizu, and Y. Yamashiro. 2003. Effects of dietary sphingomyelin on central nervous system myelination in developing rats. Pediatric Research 53 (4):589–93. doi: 10.1203/01.PDR.0000054654.73826.AC.
   PubMed Web of Science ®Google Scholar
• Page, I. H., E. V. Allen, F. L. Chamberlain, A. Keys, J. Stamler, and F. J. Stare. 1961. Dietary fat and its relation to heart attacks and strokes. Circulation 23 (1):133–6. doi: 10.1161/01.CIR.23.1.133.
   Web of Science ®Google Scholar
• Palmquist, D. L., A. L. Lock, K. J. Shingfield, and D. E. Bauman. 2005. Biosynthesis of conjugated linoleic acid in ruminants and humans. Advances in Food and Nutrition Research 50:179–217. doi: 10.1016/S1043-4526(05)50006-8.
   PubMedGoogle Scholar
• Palmquist, D., A. D. Beaulieu, and D. Barbano. 1993. Feed and animal factors influencing milk fat composition1. Journal of Dairy Science 76 (6):1753–71. doi: 10.3168/jds.S0022-0302(93)77508-6.
   PubMed Web of Science ®Google Scholar
• Palmquist, D., and T. Jenkins. 1980. Fat in lactation rations1, 2: Review. Journal of Dairy Science 63 (1):1–14. doi: 10.3168/jds.S0022-0302(80)82881-5.
   PubMed Web of Science ®Google Scholar
• Parvez, S., K. A. Malik, S. Ah Kang, and H. Y. Kim. 2006. Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology 100 (6):1171–85. doi: 10.1111/j.1365-2672.2006.02963.x.
   PubMed Web of Science ®Google Scholar
• Patel, A. R., and K. Dewettinck. 2015. Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization. Current Opinion in Food Science 3:65–70. doi: 10.1016/j.cofs.2015.05.010.
   Web of Science ®Google Scholar
• Patrick, M., R. Blindt, and J. Janssen. 2004. The effect of ultrasonic intensity on the crystal structure of palm oil. Ultrasonics Sonochemistry 11 (3–4):251–5. doi: 10.1016/j.ultsonch.2004.01.017.
   PubMed Web of Science ®Google Scholar
• Patterson, E., S. C. Larsson, A. Wolk, and A. Åkesson. 2013. Association between dairy food consumption and risk of myocardial infarction in women differs by type of dairy food. The Journal of Nutrition 143 (1):74–9. doi: 10.3945/jn.112.166330.
   PubMed Web of Science ®Google Scholar
• Pedersen, A. 1988. Puff pastry butter—A new product in the dairy industry. Danish Dairy & Food Industry 6:53.
   Google Scholar
• Pencina, M. J., R. B. D’Agostino, T. Zdrojewski, K. Williams, G. Thanassoulis, C. D. Furberg, E. D. Peterson, R. S. Vasan, and A. D. Sniderman. 2015. Apolipoprotein B improves risk assessment of future coronary heart disease in the Framingham Heart Study beyond LDL-C and non-HDL-C. European Journal of Preventive Cardiology 22 (10):1321–7. doi: 10.1177/2047487315569411.
   PubMed Web of Science ®Google Scholar
• Pietinen, P., A. Ascherio, P. Korhonen, A. M. Hartman, W. C. Willett, D. Albanes, and J. Virtamo. 1997. Intake of fatty acids and risk of coronary heart disease in a cohort of Finnish men: The Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study. American Journal of Epidemiology 145 (10):876–887. doi: 10.1093/oxfordjournals.aje.a009047.
   PubMed Web of Science ®Google Scholar
• Pimpin, L., J. H. Wu, H. Haskelberg, L. Del Gobbo, and D. Mozaffarian. 2016. Is butter back? A systematic review and meta-analysis of butter consumption and risk of cardiovascular disease, diabetes, and total mortality. PLoS One 11 (6):e0158118. doi: 10.1371/journal.pone.0158118.
   PubMed Web of Science ®Google Scholar
• Poduval, V., and V. Mistry. 1999. Manufacture of reduced fat mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. Journal of Dairy Science 82 (1):1–9. doi: 10.3168/jds.S0022-0302(99)75202-1.
   Web of Science ®Google Scholar
• Ponter, A. A., A.-E. Parsy, M. Saadé, J.-P. Mialot, C. Ficheux, C. Duvaux-Ponter, and B. Grimard. 2006. Effect of a supplement rich in linolenic acid added to the diet of post partum dairy cows on ovarian follicle growth, and milk and plasma fatty acid compositions. Reproduction Nutrition Development 46 (1):19–29. doi: 10.1051/rnd:2005058.
   PubMedGoogle Scholar
• Povey, M. J. W. 2017. Applications of ultrasonics in food science – Novel control of fat crystallization and structuring. Current Opinion in Colloid & Interface Science 28:1–6. doi: 10.1016/j.cocis.2016.12.001.
   Web of Science ®Google Scholar
• Prior, I. 1966. Nutrition and epidemiology. Journal of the New Zealand Dietetic Association 20:9–17.
   Google Scholar
• Qin, L.-Q., J.-Y. Xu, S.-F. Han, Z.-L. Zhang, Y.-Y. Zhao, and I. M. Szeto. 2015. Dairy consumption and risk of cardiovascular disease: An updated meta-analysis of prospective cohort studies . Asia Pacific Journal of Clinical Nutrition 24 (1):90–100. doi: 10.6133/apjcn.2015.24.1.09.
   PubMed Web of Science ®Google Scholar
• Ramel, P. R. R., and A. G. Marangoni. 2018. Microstructure of milk fat and its products. Microstructure of Dairy Products, 52.
   Google Scholar
• Ramel, P. R., E. D. Co, N. C. Acevedo, and A. G. Marangoni. 2016. Structure and functionality of nanostructured triacylglycerol crystal networks. Progress in Lipid Research 64:231–42. doi: 10.1016/j.plipres.2016.09.004.
   PubMed Web of Science ®Google Scholar
• Ramsden, C. E., D. Zamora, S. Majchrzak-Hong, K. R. Faurot, S. K. Broste, R. P. Frantz, J. M. Davis, A. Ringel, C. M. Suchindran, and J. R. Hibbeln. 2016. Re-evaluation of the traditional diet-heart hypothesis: Analysis of recovered data from Minnesota Coronary Experiment (1968. BMJ 353:i1246.
   PubMed Web of Science ®Google Scholar
• Ran-Ressler, R. R., S. Bae, P. Lawrence, D .H. Wang and J. T. Brenna. 2014. Branched-chain fatty acid content of foods and estimated intake in the USA. British Journal of Nutrition 112 (4):565–72. doi: 10.1017/S0007114514001081.
   PubMed Web of Science ®Google Scholar
• Rasmussen, K. L., A. Tybjaerg-Hansen, B. G. Nordestgaard, and R. Frikke-Schmidt. 2016. Plasma levels of apolipoprotein E and risk of ischemic heart disease in the general population. Atherosclerosis 246:63–70. doi: 10.1016/j.atherosclerosis.2015.12.038.]
   PubMed Web of Science ®Google Scholar
• Raval, D. M., and V. Mistry. 1999. Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese. Journal of Dairy Science 82 (11):2334–43. doi: 10.3168/jds.S0022-0302(99)75483-4.
   Web of Science ®Google Scholar
• Ravnskov, U., M. de Lorgeril, D. M. Diamond, R. Hama, T. Hamazaki, B. Hammarskjöld, N. Hynes, M. Kendrick, P. H. Langsjoen, L. Mascitelli, et al. 2018. LDL-C does not cause cardiovascular disease: A comprehensive review of current literature. Expert Review of Clinical Pharmacology 11 (10):959–70. doi: 10.1080/17512433.2018.1519391.
   PubMed Web of Science ®Google Scholar
• Rego, O., S. Alves, L. Antunes, H. Rosa, C. Alfaia, J. Prates, A. Cabrita, A. Fonseca, and R. Bessa. 2009. Rumen biohydrogenation-derived fatty acids in milk fat from grazing dairy cows supplemented with rapeseed, sunflower, or linseed oils. Journal of Dairy Science 92 (9):4530–40. doi: 10.3168/jds.2009-2060.
   PubMed Web of Science ®Google Scholar
• Reid, I. R. 2013. Cardiovascular effects of calcium supplements. Nutrients 5 (7):2522–9. doi: 10.3390/nu5072522.
   PubMed Web of Science ®Google Scholar
• Reiser, R. 1973. Saturated fat in the diet and serum cholesterol concentration: A critical examination of the literature. The American Journal of Clinical Nutrition 26 (5):524–55. doi: 10.1093/ajcn/26.5.524.
   PubMed Web of Science ®Google Scholar
• Reklewska, B., E. Bernatowicz, Z. Reklewski, T. Nałecz-Tarwacka, B. Kuczynska, K. Zdziarski, and A. Oprzadek. 2003. Concentration of milk functional components in Black-and-White cows, depending on the season and feeding system. Zeszyty Naukowe Przegladu Hodowlanego 68:85–98.
   Google Scholar
• Reverchon, E., and I. De Marco. 2006. Supercritical fluid extraction and fractionation of natural matter. The Journal of Supercritical Fluids 38 (2):146–66. doi: 10.1016/j.supflu.2006.03.020.
   Web of Science ®Google Scholar
• Richardson, T. G., E. Sanderson, T. M. Palmer, M. Ala-Korpela, B. A. Ference, D. G. Smith, and M. V. Holmes. 2019. Apolipoprotein B underlies the causal relationship of circulating blood lipids with coronary heart disease. medRxiv:19004895.
   Google Scholar
• Riener, J., F. Noci, D. A. Cronin, D. J. Morgan, and J. G. Lyng. 2009. Characterisation of volatile compounds generated in milk by high intensity ultrasound. International Dairy Journal 19 (4):269–72. doi: 10.1016/j.idairyj.2008.10.017.
   Web of Science ®Google Scholar
• Roesch, R. R., A. Rincon and M. Corredig. 2004. Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration. Journal of Dairy Science, 87:4080–87. doi: 10.3168/jds.S0022-0302(04)73550-X.
   PubMed Web of Science ®Google Scholar
• Rombaut, R., and K. Dewettinck. 2007. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey. Journal of Dairy Science 90 (6):2665–74. doi: 10.3168/jds.2006-711.
   PubMed Web of Science ®Google Scholar
• Rombaut, R., V. Dejonckheere and K. Dewettinck. 2006. Microfiltration of butter serum upon casein micelle destabilization. Journal of Dairy Science 89:1915–925. doi: 10.3168/jds.S0022-0302(06)72259-7.
   PubMed Web of Science ®Google Scholar
• Rombaut, R., V. Dejonckheere, and K. Dewettinck. 2007. Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey. Journal of Dairy Science 90 (4):1662–73. doi: 10.3168/jds.2006-587.
   PubMed Web of Science ®Google Scholar
• Rønholt, S., J. J. K. Kirkensgaard, T. B. Pedersen, K. Mortensen, and J. C. Knudsen. 2012. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food Chemistry 135 (3):1730–9. doi: 10.1016/j.foodchem.2012.05.087.
   PubMed Web of Science ®Google Scholar
• Rønholt, S., K. Mortensen, and J. C. Knudsen. 2013. The effective factors on the structure of butter and other milk fat‐based products. Comprehensive Reviews in Food Science and Food Safety 12 (5):468–82. doi: 10.1111/1541-4337.12022.
   PubMed Web of Science ®Google Scholar
• Rousset, P. 2002. Physical properties of lipids, eds. A. G. Marangoni and S. S. Narine. Boca raton, FL: CRC Press.
   Google Scholar
• Rousseau, D., L. Zilnik, R. Khan and S. Hodge. 2003. Dispersed phase destabilization in table spreads. Journal of the American Oil Chemists' Society 80:957–61. doi: 10.1007/s11746-003-0803-0.
   Web of Science ®Google Scholar
• Rozzi, N., and R. Singh. 2002. Supercritical fluids and the food industry. Comprehensive Reviews in Food Science and Food Safety 1 (1):33–44. doi: 10.1111/j.1541-4337.2002.tb00005.x.
   PubMedGoogle Scholar
• Rupp, C., H. Steckel, and B. W. Müller. 2010. Solubilization of poorly water-soluble drugs by mixed micelles based on hydrogenated phosphatidylcholine. International Journal of Pharmaceutics 395 (1–2):272–80. doi: 10.1016/j.ijpharm.2010.05.025.
   PubMed Web of Science ®Google Scholar
• SACN. 2004. Advice on fish consumption: Benefits and risks. Scientific Advisory Committee on Nutrition and the Committee on Toxicity, The Stationery Office, London.
   Google Scholar
• Sachdeva, S., and W. Buchheim. 1997. Separation of native casein and whey proteins during crossflow microfiltration of skim milk. Australian Journal of Dairy Technology 52:92–97.
   Google Scholar
• Sahin, N., C. C. Akoh, and A. Karaali. 2005. Enzymatic production of human milk fat substitutes containing γ-linolenic acid: Optimization of reactions by response surface methodology. Journal of the American Oil Chemists' Society 82 (8):549–57. doi: 10.1007/s11746-005-1108-z.
   Web of Science ®Google Scholar
• Saitou, K., R. Homma, N. Kudo, Y. Katsuragi, and K. Sato. 2014. Retardation of crystallization of diacylglycerol oils using polyglycerol fatty acid esters. Journal of the American Oil Chemists' Society 91 (5):711–9. doi: 10.1007/s11746-014-2416-3.
   Web of Science ®Google Scholar
• Saldo, J., E. Sendra, and B. Guamis. 1999. Evaluation of a method to accelerate ripening of goat cheeses using high hydrostatic pressure. Alimentaria 36:75–8.
   Google Scholar
• Saldo, J., P. McSweeney, E. Sendra, A. Kelly, and B. Guamis. 2002. Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. International Dairy Journal 12 (1):35–44. doi: 10.1016/S0958-6946(01)00169-8.
   Web of Science ®Google Scholar
• Samková, E., J. Spicka, M. Pesek, T. Pelikánová, and O. Hanus. 2012. Animal factors affecting fatty acid composition of cow milk fat: A review. South African Journal of Animal Science 42:83–100.
   Web of Science ®Google Scholar
• Sato, K., L. Bayés-García, T. Calvet, M. À. Cuevas-Diarte, and S. Ueno. 2013. External factors affecting polymorphic crystallization of lipids. European Journal of Lipid Science and Technology 115 (11):1224–38. doi: 10.1002/ejlt.201300049.
   Web of Science ®Google Scholar
• Sato, K., and T. Kuroda. 1987. Kinetics of melt crystallization and transformation of tripalmitin polymorphs. Journal of the American Oil Chemists’ Society 64 (1):124–7. doi: 10.1007/BF02546266.
   Web of Science ®Google Scholar
• Schaap, J., H. Badings, D. Schmidt, and E. Frede. 1975. Differences in butterfat crystals, crystallized from acetone and from the melt. Netherlands Milk and Dairy Journal 29:242–52.
   Google Scholar
• Schäffer, B., D. Lőrinczy, and S. Szakály. 1996. DSC and EPR investigation of the effect of fat crystallization on the consistency of butter. Journal of Thermal Analysis and Analysis 47 (2):515–24. doi: 10.1007/BF01983993.
   Web of Science ®Google Scholar
• Schamberger, B. M., H. C. Geiss, M. M. Ritter, P. Schwandt, and K. G. Parhofer. 2000. Influence of LDL apheresis on LDL subtypes in patients with coronary heart disease and severe hyperlipoproteinemia. Journal of Lipid Research 41:727–33.
   PubMed Web of Science ®Google Scholar
• Schipper, L., G. van Dijk, L. M. Broersen, M. Loos, N. Bartke, A. J. Scheurink, and E. M. van der Beek. 2016. A postnatal diet containing phospholipids, processed to yield large, phospholipid-coated lipid droplets, affects specific cognitive behaviors in healthy male mice. The Journal of Nutrition 146 (6):1155–61. doi: 10.3945/jn.115.224998.
   PubMed Web of Science ®Google Scholar
• Schuchardt, J. P., M. Huss, M. Stauss-Grabo, and A. Hahn. 2010. Significance of long-chain polyunsaturated fatty acids (PUFAs) for the development and behaviour of children. European Journal of Pediatrics 169 (2):149–64. doi: 10.1007/s00431-009-1035-8.
   PubMed Web of Science ®Google Scholar
• Shimamura, K., S. Ueno, Y. Miyamoto, and K. Sato. 2013. Effects of polyglycerine fatty acid esters having different fatty acid moieties on crystallization of palm stearin. Crystal Growth & Design 13 (11):4746–54. doi: 10.1021/cg400910g.
   Web of Science ®Google Scholar
• Shingfield, K. J., and J. M. Griinari. 2007. Role of biohydrogenation intermediates in milk fat depression. European Journal of Lipid Science and Technology 109 (8):799–816. doi: 10.1002/ejlt.200700026.
   Web of Science ®Google Scholar
• Sichien, M., N. Thienpont, E. Fredrick, T. T. Le, J. Van Camp, and K. Dewettinck. 2009. Processing means for milk fat fractionation and production of functional compounds. In Dairy-derived ingredients: Food and nutraceutical uses, ed. M. Corredig, 68–102. Sawston, UK: Woodhead Publishing.
   Google Scholar
• Silverman, M. G., B. A. Ference, K. Im, S. D. Wiviott, R. P. Giugliano, S. M. Grundy, E. Braunwald, and M. S. Sabatine. 2016. Association between lowering LDL-C and cardiovascular risk reduction among different therapeutic interventions: A systematic review and meta-analysis. Jama 316 (12):1289–97. doi: 10.1001/jama.2016.13985.
   PubMed Web of Science ®Google Scholar
• Singh, R. P., H. V. Gangadharappa, and K. Mruthunjaya. 2017. Phospholipids: Unique carriers for drug delivery systems. Journal of Drug Delivery Science and Technology 39:166–79. doi: 10.1016/j.jddst.2017.03.027.
   Web of Science ®Google Scholar
• Singh, S., M. Pavan, N. Sai Prasanna, and R. Kant. 2018. Applications of super critical fluid extraction in milk and dairy industry: A review. Journal of Food Processing & Technology 9:12. doi: 10.4172/2157-7110.1000769.
   Google Scholar
• Siri-Tarino, P. W., Q. Sun, F. B. Hu, and R. M. Krauss. 2010. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. The American Journal of Clinical Nutrition 91 (3):535–46. doi: 10.3945/ajcn.2009.27725.
   PubMed Web of Science ®Google Scholar
• Sivakumar, M., P. Senthilkumar, S. Majumdar, and A. B. Pandit. 2002. Ultrasound mediated alkaline hydrolysis of methyl benzoate–reinvestigation with crucial parameters. Ultrasonics Sonochemistry 9 (1):25–30. doi: 10.1016/S1350-4177(01)00099-2.
   PubMed Web of Science ®Google Scholar
• Skeaff, C. M., and J. Miller. 2009. Dietary fat and coronary heart disease: Summary of evidence from prospective cohort and randomised controlled trials. Annals of Nutrition & Metabolism 55 (1–3):173–201. doi: 10.1159/000229002.
   PubMed Web of Science ®Google Scholar
• Smith, K. W., K. Bhaggan, G. Talbot, and K. F. van Malssen. 2011. Crystallization of fats: Influence of minor components and additives. Journal of the American Oil Chemists' Society 88 (8):1085–101. doi: 10.1007/s11746-011-1819-7.
   Web of Science ®Google Scholar
• Snow, L. D., D. G. Colton and K. L. Carraway. 1977. Purification and properties of the major sialoglycoprotein of the milk fat globule membrane. Archives of Biochemistry and Biophysics 179:690–97. doi: 10.1016/0003-9861(77)90158-8.
   PubMed Web of Science ®Google Scholar
• Snow, L. D., R. C. Doss and K. L. Carraway. 1980. Cooperativity of the concanavalin a inhibition of bovine milk fat globule membrane 5'-nucleotidase. Response to extraction of nucleotidase and of putative cytoplasmic surface coat components. Biochimica et Biophysica Acta (BBA)-Enzymology 611:333–41. doi: 10.1016/0005-2744(80)90069-8.
   PubMed Web of Science ®Google Scholar
• Sørensen, A.-D M., X. Xu, L. Zhang, J. B. Kristensen, and C. Jacobsen. 2010. Human milk fat substitute from butterfat: Production by enzymatic interesterification and evaluation of oxidative stability. Journal of the American Oil Chemists' Society 87 (2):185–94. doi: 10.1007/s11746-009-1479-z.
   Web of Science ®Google Scholar
• Soumanou, M. M., M. Pérignon, and P. Villeneuve. 2013. Lipase‐catalyzed interesterification reactions for human milk fat substitutes production: A review. European Journal of Lipid Science and Technology 115 (3):270–85. doi: 10.1002/ejlt.201200084.
   Web of Science ®Google Scholar
• Spence, A., R. Jimenez-Flores, M. Qian, and L. Goddik. 2009. Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction. Journal of Dairy Science 92 (6):2373–81. doi: 10.3168/jds.2008-1534.
   PubMed Web of Science ®Google Scholar
• Stamler, J. 1960. The problem of elevated blood cholesterol. American Journal of Public Health and the Nations Health 50 (3_Pt_2):14–9. doi: 10.2105/AJPH.50.3_Pt_2.14.
   Web of Science ®Google Scholar
• Stamler, J., H. Lindberg, D. Berkson, A. Shaffer, W. Miller, and A. Poindexter. 1960. Prevalence and incidence of coronary heart disease in strata of the labor force of a Chicago industrial corporation. Journal of Chronic Diseases 11:405–20. doi: 10.1016/0021-9681(60)90046-1.
   PubMedGoogle Scholar
• Staniewski, B., M. Smoczyński, K. Staniewska, M. Baranowska, K. Kiełczewska, and J. Zulewska. 2015. Assessment of changes in crystallization properties of pressurized milk fat1. Journal of Dairy Science 98 (4):2129–37. doi: 10.3168/jds.2014-8531.
   PubMed Web of Science ®Google Scholar
• Suslick, K. 1988. Homogeneous sonochemistry. In Ultrasound: Its chemical, physical and biological effects, 122–63. New York, NY: VCH.
   Google Scholar
• Suzuki, A., J. Lee, S. Padilla, and S. Martini. 2010. Altering functional properties of fats using power ultrasound. Journal of Food Science 75 (4):E208–14. doi: 10.1111/j.1750-3841.2010.01572.x.
   PubMed Web of Science ®Google Scholar
• Swanson, D., R. Block, and S. A. Mousa. 2012. Omega-3 fatty acids EPA and DHA: Health benefits throughout life. Advances in Nutrition (Bethesda, Md.) 3 (1):1–7. doi: 10.3945/an.111.000893.
   PubMed Web of Science ®Google Scholar
• Szuhaj, B. 1983. Lecithin production and utilization. Journal of the American Oil Chemists' Society 60 (2 part 1):306–9. doi: 10.1007/BF02543508.
   Web of Science ®Google Scholar
• Talbot, G., K. Smith, and K. Bhaggan. 2012. Influence of minor components on fat crystallization. Lipid Technology 24 (4):83–5. doi: 10.1002/lite.201200180.
   Google Scholar
• Tanaka, K., M. Hosozawa, N. Kudo, N. Yoshikawa, K. Hisata, H. Shoji, K. Shinohara, and T. Shimizu. 2013. The pilot study: Sphingomyelin-fortified milk has a positive association with the neurobehavioural development of very low birth weight infants during infancy, randomized control trial. Brain & Development 35 (1):45–52. doi: 10.1016/j.braindev.2012.03.004.
   PubMed Web of Science ®Google Scholar
• ten Grotenhuis, E., G. A. van Aken, K. F. van Malssen, and H. Schenk. 1999. Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. Journal of the American Oil Chemists’ Society 76 (9):1031–9. doi: 10.1007/s11746-999-0201-5.
   Web of Science ®Google Scholar
• Thiebaud, M., E. Dumay, L. Picart, J. P. Guiraud, and J. C. Cheftel. 2003. High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. International Dairy Journal 13 (6):427–39. doi: 10.1016/S0958-6946(03)00051-7.
   Web of Science ®Google Scholar
• Thivilliers-Arvis, F., E. Laurichesse, V. Schmitt, and F. Leal-Calderon. 2010. Shear-induced instabilities in oil-in-water emulsions comprising partially crystallized droplets. Langmuir : The ACS Journal of Surfaces and Colloids 26 (22):16782–90. doi: 10.1021/la1027288.
   PubMed Web of Science ®Google Scholar
• Thompson, A. K., D. Haisman, and H. Singh. 2006. Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids. Journal of Agricultural and Food Chemistry 54 (17):6390–7. doi: 10.1021/jf0605695.
   PubMed Web of Science ®Google Scholar
• Thorning, T. K., A. Raben, T. Tholstrup, S. S. Soedamah-Muthu, I. Givens, and A. Astrup. 2016. Milk and dairy products: Good or bad for human health? An assessment of the totality of scientific evidence. Food & Nutrition Research 60 (1):32527. doi: 10.3402/fnr.v60.32527.
   PubMed Web of Science ®Google Scholar
• Tietz, R., and R. Hartel. 2000. Effects of minor lipids on crystallization of milk fat‐cocoa butter blends and bloom formation in chocolate. Journal of the American Oil Chemists' Society 77 (7):763–71. doi: 10.1007/s11746-000-0122-5.
   Web of Science ®Google Scholar
• Timby, N., E. Domellöf, O. Hernell, B. Lönnerdal, and M. Domellöf. 2014. Neurodevelopment, nutrition, and growth until 12 mo of age in infants fed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: A randomized controlled trial. The American Journal of Clinical Nutrition 99 (4):860–8. doi: 10.3945/ajcn.113.064295.
   PubMed Web of Science ®Google Scholar
• Timby, N., M. Domellöf, B. Lönnerdal, and O. Hernell. 2017. Supplementation of infant formula with bovine milk fat globule membranes. Advances in Nutrition (Bethesda, Md.) 8 (2):351–5. doi: 10.3945/an.116.014142.
   PubMed Web of Science ®Google Scholar
• Tirtiaux, F. 1976. Fractionnement industriel des corps gras par cristallisation dirigee, procede Tirtiaux. Oléagineux.
   Google Scholar
• Tolboe, O. (1984). Physical characteristics of butter fat and their influence on the quality of Danish pastry and cookies. Fats (Lipids) in Baking and Extrusion. LIPIDFORUM Symposium, Goeteborg, Sweden), April 11–12, 1983.
   Google Scholar
• Tran, M., R. Roberts, T. L. Felix, and F. M. Harte. 2018. Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. Journal of Dairy Science 101 (5):3887–99. doi: 10.3168/jds.2017-14103.
   PubMed Web of Science ®Google Scholar
• Tribble, D. L., L. G. Holl, P. D. Wood, and R. M. Krauss. 1992. Variations in oxidative susceptibility among six low density lipoprotein subfractions of differing density and particle size. Atherosclerosis 93 (3):189–99. doi: 10.1016/0021-9150(92)90255-F.
   PubMed Web of Science ®Google Scholar
• Trujillo, A. J., M. Capellas, J. Saldo, R. Gervilla, and B. Guamis. 2002. Applications of high-hydrostatic pressure on milk and dairy products: A review. Innovative Food Science & Emerging Technologies 3 (4):295–307. doi: 10.1016/S1466-8564(02)00049-8.
   Google Scholar
• Trumbo, P., S. Schlicker, A. A. Yates, and M. Poos. 2002. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Journal of the American Dietetic Association 102 (11):1621–30. doi: 10.1016/S0002-8223(02)90346-9.
   PubMed Web of Science ®Google Scholar
• Truong, T., M. Palmer, N. Bansal, and B. Bhandari. 2016. Effect of milk fat globule size on the physical functionality of dairy products. Berlin Germany: Springer.
   Google Scholar
• Truong, T., M. Palmer, N. Bansal, and B. Bhandari. 2019. Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal 93:45–56. doi: 10.1016/j.idairyj.2019.02.001.
   Web of Science ®Google Scholar
• Turcot, S., D. St-Gelais, and S. L. Turgeon. 2002. Affinage de fromages allégés de type Cheddar fabriqués à partir de laits enrichis en phospholipides. Le Lait 82 (2):209–23. doi: 10.1051/lait:2002005.
   Google Scholar
• Turcot, S., S. Turgeon, and D. St Gelais. 2001. Effect of buttermilk phospholipid concentration in cheese milk on production and composition of low fat Cheddar cheese. Le Lait 81 (3):429–42. doi: 10.1051/lait:2001142.
   Google Scholar
• USDA/USHHS. 2010. Report of the dietary guidelines advisory committee on the dietary guidelines for Americans. US Department of Agriculture and US Department of Health and Human Services. Washington, DC: US Government Printing Office.
   Google Scholar
• USHHS and USDA. 2015. Dietary Guidelines for Americans 2015–2020.
   Google Scholar
• Van Nieuwenhuyzen, W. 1976. Lecithin production and properties. Journal of the American Oil Chemists' Society 53 (6 Part 2):425–7. doi: 10.1007/BF02605737.
   Web of Science ®Google Scholar
• Van Nieuwenhuyzen, W. 1981. The industrial uses of special lecithins: A review. Journal of the American Oil Chemists' Society 58 (10):886–8. doi: 10.1007/BF02659651.
   Web of Science ®Google Scholar
• Vanderghem, C., P. Bodson, S. Danthine, M. Paquot, C. Deroanne, and C. Blecker. 2010. Milk fat globule membrane and buttermilks: From composition to valorization. Biotechnologie Agronomie Societe Et Environnement 14:485–500.
   Web of Science ®Google Scholar
• Vanhoutte, B., K. Dewettinck, B. Vanlerberghe, and A. Huyghebaert. 2003. Monitoring milk fat fractionation: Filtration properties and crystallization kinetics. Journal of the American Oil Chemists' Society 80 (3):213–8. doi: 10.1007/s11746-003-0679-z.
   Web of Science ®Google Scholar
• Vannice, G., and H. Rasmussen. 2014. Position of the academy of nutrition and dietetics: Dietary fatty acids for healthy adults. Journal of the Academy of Nutrition and Dietetics 114 (1):136–53. doi: 10.1016/j.jand.2013.11.001.
   PubMed Web of Science ®Google Scholar
• Verhoye, E., and M. R. Langlois. 2009. Circulating oxidized low-density lipoprotein: A biomarker of atherosclerosis and cardiovascular risk? Clinical Chemistry and Laboratory Medicine 47 (2):128–37. doi: 10.1515/CCLM.2009.037.
   PubMed Web of Science ®Google Scholar
• Verma, A., A. K. Sharma, A. Agarwal, S. Datta, and K. Ambatipudi. 2020. Selective enrichment of milk fat globules using functionalized polyvinylidene fluoride membrane. Preparative Biochemistry & Biotechnology 50 (1):18–20. doi: 10.1080/10826068.2019.1658117.
   PubMed Web of Science ®Google Scholar
• Vesper, H., E.-M. Schmelz, M. N. Nikolova-Karakashian, D. L. Dillehay, D. V. Lynch, and A. H. Merrill. 1999. Sphingolipids in food and the emerging importance of sphingolipids to nutrition. The Journal of Nutrition 129 (7):1239–50. doi: 10.1093/jn/129.7.1239.
   PubMed Web of Science ®Google Scholar
• Villamiel, M., and P. de Jong. 2000. Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry 48 (2):472–8. doi: 10.1021/jf990181s.
   PubMed Web of Science ®Google Scholar
• Virtanen, J. K. 2018. Randomized trials of replacing saturated fatty acids with n-6 polyunsaturated fatty acids in coronary heart disease prevention: Not the gold standard? Prostaglandins, Leukotrienes, and Essential Fatty Acids 133:8–15. doi: 10.1016/j.plefa.2018.04.002.
   PubMed Web of Science ®Google Scholar
• Vuuren, A. M. v. 1993. Digestion and nitrogen metabolism of grass fed dairy cows. Landbouwuniversiteit te Wageningen,
   Google Scholar
• Wales, W., and P. Doyle. 2003. Effect of grain and straw supplementation on marginal milk-production responses and rumen fermentation of cows grazing highly digestible subterranean clover pasture. Australian Journal of Experimental Agriculture 43 (5):467–74. doi: 10.1071/EA02083.
   Google Scholar
• WHO. 2015. Healthy diet. Geneva, Switzerland: WHO.
   Google Scholar
• WHO. 2018. The top 10 causes of death: The 10 leading causes of death by country income group. WHO Media Centre.
   Google Scholar
• Wiking, L., J. Stagsted, L. Björck, and J. H. Nielsen. 2004. Milk fat globule size is affected by fat production in dairy cows. International Dairy Journal 14 (10):909–13. doi: 10.1016/j.idairyj.2004.03.005.
   Web of Science ®Google Scholar
• Wiking, L., V. De Graef, M. Rasmussen, and K. Dewettinck. 2009. Relations between crystallisation mechanisms and microstructure of milk fat. International Dairy Journal 19 (8):424–30. doi: 10.1016/j.idairyj.2009.03.003.
   Web of Science ®Google Scholar
• Woods, V. B., and A. M. Fearon. 2009. Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: a review. Livestock Science 126 (1-3):1–20. doi: 10.1016/j.livsci.2009.07.002.
   Web of Science ®Google Scholar
• Wright, A. J., R. W. Hartel, S. S. Narine, and A. G. Marangoni. 2000. The effect of minor components on milk fat crystallization. Journal of the American Oil Chemists' Society 77 (5):463–75. doi: 10.1007/s11746-000-0075-8.
   Web of Science ®Google Scholar
• Wright, A. J., and A. G. Marangoni. 2002. The effect of minor components on milk fat microstructure and mechanical properties. Journal of Food Science 68:182–86. doi: 10.1111/j.1365-2621.2003.tb14137.x.
   Web of Science ®Google Scholar
• Wu, H., G. J. Hulbert, and J. R. Mount. 2000. Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science & Emerging Technologies 1 (3):211–8. doi: 10.1016/S1466-8564(00)00020-5.
   Google Scholar
• Yakoob, M. Y., P. Shi, F. B. Hu, H. Campos, K. M. Rexrode, E. J. Orav, W. C. Willett, and D. Mozaffarian. 2014. Circulating biomarkers of dairy fat and risk of incident stroke in US men and women in 2 large prospective cohorts. The American Journal of Clinical Nutrition 100 (6):1437–47. doi: 10.3945/ajcn.114.083097.
   PubMed Web of Science ®Google Scholar
• Yang, Q., Z. Zhang, E. W. Gregg, W. D. Flanders, R. Merritt, and F. B. Hu. 2014. Added sugar intake and cardiovascular diseases mortality among US adults. JAMA Internal Medicine 174 (4):516–24. doi: 10.1001/jamainternmed.2013.13563.
   PubMed Web of Science ®Google Scholar
• Yang, R., X. Zhang, F. Li, L. Ding, B. Li, H. Sun, and Y. Gan. 2013. Role of phospholipids and copolymers in enhancing stability and controlling degradation of intravenous lipid emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 436:434–42. doi: 10.1016/j.colsurfa.2013.07.022.
   Web of Science ®Google Scholar
• Ye, A., H. Singh, M.W. Taylor and S. Anema. 2002. Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal 12:393–402. doi: 10.1016/S0958-6946(02)00034-1.
   Web of Science ®Google Scholar
• Ye, A., S. G. Anema, and H. Singh. 2004. High-pressure induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk. Journal of Dairy Science 87 (12):4013–22. doi: 10.3168/jds.S0022-0302(04)73542-0.
   PubMed Web of Science ®Google Scholar
• Yokoyama, H., N. Sawamura, and N. Motobayashi. 1992. Method for accelerating cheese ripening. European patent application EP 0 469:A1.
   Google Scholar
• Zemel, M. B. 2002. Regulation of adiposity and obesity risk by dietary calcium: Mechanisms and implications. Journal of the American College of Nutrition 21 (2):146S–51S. doi: 10.1080/07315724.2002.10719212.
   PubMed Web of Science ®Google Scholar
• Zou, X.-Q., J.-H. Huang, Q.-Z. Jin, Z. Guo, Y.-F. Liu, L.-Z. Cheong, X.-B. Xu, and X.-G. Wang. 2013. Model for human milk fat substitute evaluation based on triacylglycerol composition profile. Journal of Agricultural and Food Chemistry 61 (1):167–75. doi: 10.1021/jf304094p.
   PubMed Web of Science ®Google Scholar
• Zychowski, L. M., A. Logan, M. A. Augustin, A. L. Kelly, A. Zabara, J. A. O'Mahony, C. E. Conn, and M. A. E. Auty. 2016. Effect of phytosterols on the crystallization behavior of oil-in-water milk fat emulsions. Journal of Agricultural and Food Chemistry 64 (34):6546–54. doi: 10.1021/acs.jafc.6b01722.
   PubMed Web of Science ®Google Scholar