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Dairy Fat--What's in it for the Consumer?

Webinar

A recording is available at http://eorganic.org/node/33996

About the Webinar

Dairy fat is undeniably the most complex and diverse dietary fat source in the human diet, comprising hundreds of different fatty acids and fatty acid derivatives that fulfill diverse structural, metabolic, and functional roles within the human body. Moreover, the fatty acid composition of dairy fat is distinct because approximately 70% of the total fatty acids are saturated as the result of ruminal biohydrogenation of dietary unsaturated fatty acids. Over the past two decades, most scientific and public attention has focused on saturated fatty acids. Yet, dairy fat contains a large variety of unique minor fatty acids or individual fatty acids that are generated by rumen microbes and the mammary gland. Recent studies indicate that these unique dairy-derived fatty acids possess unusual biological properties and health benefits beyond their basic nutritional value. The webinar will summarize the current knowledge on the bioactivity of dairy-derived fatty acids with emphasis on potential health benefits. Additionally, we will present data from a recently conducted study comparing the fatty acid composition and content, on a per serving basis, between the three types of retail milk (i.e., conventional milk, organic milk, and omega-3 fortified milk) in the Northeast U.S.

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The Extension Foundation was formed in 2006 by Extension Directors and Administrators. Today, the Foundation partners with Cooperative Extension through liaison roles and a formal plan of work with the Extension Committee on Organization and Policy (ECOP) to increase system capacity while providing programmatic services, and helping Extension programs scale and investigate new methods and models for implementing programs. The Foundation provides professional development to Cooperative Extension professionals and offers exclusive services to its members. In 2020 and 2021, the Extension Foundation has awarded 85% of its direct funding back to the Cooperative Extension System, 100% of funds are used to support Cooperative Extension initiatives. 

This technology is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture and membership funding. Any opinions, findings, conclusions, or recommendations expressed in the content are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. For more information, please visit extension.org. You can view the terms of useat extension.org/terms.

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