Welcome to the web site dedicated to 
"Modifying Milk Fat Composition for Enhanced Manufacturing Qualities and Consumer Acceptability"

Dairy products are an important source of vital nutrients in the human diet. Nevertheless, many health-conscious consumers perceive dairy products to contain excessive amounts of total fat, saturated fat, and cholesterol. Butter and other high-fat dairy products are excluded from diets designed to decrease blood cholesterol and prevent or treat coronary heart disease. Dairy products provide only 15% of the total fat in the diet, but 25% of the total saturated fat.

The members of W-181 will address the issue of modifying milk fat composition to enhance manufacturing qualities while addressing consumer concerns. To accomplish this, efforts will be coordinated to:

1. characterize metabolic regulation of milk fat synthesis and identify those factors, including genetic, that influence functional and nutritional attributes of milk fat; 

2. document changes in milk fat composition induced by manipulating the diet and environment of the cow; and 

3. characterize the quality of modified milk fat for manufacturing, sensory, and nutritional properties.