Milk from livestock has traditionally been an important element in human nutrition. Milk consists of a balanced amount of fat, protein, sugar, vitamins and minerals. The fat component of milk has been used for centuries to produce food products such as butter, cream and cheese.
Milk fat has a complex and rich chemical composition. Its unique sensory properties have always been appreciated throughout history. However, its health image is increasingly declining, as its high content of saturated fatty acids and cholesterol is believed to increase the risk of coronary disease and obesity.
Due to the decrease in milk fat consumption, milk fat stocks have increased in the world and alternative uses of milk fat as a raw material for value-added products have begun to be investigated.
Milk contains about 3.4 percent total fat. Milk fat has the most complex fatty acid composition of any cooking fat. Over 400 individual fatty acids have been identified in milk fat. However, about 20 fatty acids make up 90 percent of milk fat. The main fatty acids in milk fat are saturated and straight chain fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. Some of the fatty acids are present in very small amounts, but contribute to the unique flavor of milk fat and butter.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also milk fat oil search services.
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