Trends in research for alternate uses of milk fat

During the past 2 yr, sales of butter have increased, and the inventory of milk fat in the US has decreased. However, still fresh in memory are the large inventories of butter and low prices for milk fat. Although economic peaks and valleys are a result of consumer preferences, research in the area of milk lipids is very active. This paper is a limited review of the continuing research trends and technological advances in the field of lipids, particularly milk fat. The modification of milk fat composition through cattle nutrition, fractionation by melt crystallization and supercritical fluid extraction, blending, interesterification, and glycerolysis as well as the emerging importance of analysis of lipids are some of the areas for which active research promises future advances in milk fat technology.