Rediscocle the value of milk fat

recent studies have shown that milk fat is good for human health and that consumer perceptions of full-fat dairy products are changing.previously, misconceptions about the health of breast fat led many products to remove milk fat from the formula. Recent studies have demonstrated the health of breast fat, which is gradually back in people's view. Studies of the relationship between milk fat composition, milk fat and health, obesity

type 2 diabetes are the main causes of this shift.change in attitudes Whole-fat dairy products are considered unhealthy mainly because
65-70%
of breast fat is saturated fatty acids, which were once considered harmful to health. To prevent cardiovascular and other chronic diseases, milk fats rich in saturated fatty acids and cholesterol are recommended for limited intake., however, new research suggests that saturated fatty acid intake is not directly linked to cardiovascular disease. Some studies have even found that certain fatty acids in breast fat can reduce the risk of heart disease. High-dairy products were previously thought to be directly
obesity
type 2 diabetes. But recent studies have come to the opposite conclusion - high-fat products can reduce the risk of obesity

type 2 diabetes. A study of young people found that high milk fat intake can reduce the risk of obesity and abnormal blood sugar.more research is needed to prove the health of breast fats, the evidence is sufficient to allow us to re-evaluate full-fat and low-fat dairy products. The popularity of clean labels has increased consumer acceptance of full-fat dairy products. Forecasts indicate that U.S. milk fat production will reach
11
billion pounds in
2017
and
13.6 billion pounds by
2025butterconsumers now realize that cream is a better option than refined vegetable oils and partially hydrogenated oils. Butter is back in consumer love and is considered the perfect alternative to some hydrogenated vegetable oils, which foodies consider the best cooking oil. In
2014,
per capita consumption of butter reached a
39-
year high of about
5.5
pounds
per
people.butter or other hydrogenated oil products usually contain trans fatty acids, but butter does not contain any trans fatty acids, which is the advantage of butter. McDonald's has already used butter in its products, further changing the food industry's perception of butter. Other products containing cream include ice cream, light cream, whole milk, sour cream, concentrated milk, milk powder and waterless cream. The performance of these ingredients is also beginning to receive wider attention.fusion of flavors in food formulations, milk fat provides flavor, taste, texture, lubrication, carrier and aftertaste. Milk fat is a good carrier of flavor substances, milk fat also has a unique fusion performance, soft under temperature conditions, hardened under refrigerated conditions, can extend the flavor of food.need to be fully aware of the melting properties of milk fat when designing formulations. Milk fat hardens at low temperatures, a nature that is important in baking applications such as puffs; in the confectionery industry, melted milk fat can be eaten directly; at slightly higher temperatures (below the melting point) can be used to produce low temperature coated butter; and the desired formula can be designed by mixing different ratios of cream. However, differences in milk fat can affect the functional characteristics of the final product.applications of creamthe use of ice cream and butter will be affected by their own high moisture, moisture will affect shelf life, while different products on the milk fat moisture content also have different requirements. Low-water milk fat products such as waterless cream, ghee, butter powder, cream powder and whey protein concentrated phospholipids can be used in almost all products that require fat.in hot areas, butter powder is used more widely than butter, for example in beverages, instant soups, sauces and prefabribribriated meals. These products can get a smooth taste, a gorgeous appearance, a heavy texture and rich flavor through butter, while still cleaning ingredients.butter and waterless cream are good flavor carriers for spices, herbs and other fat-soluble ingredients and are perfect for use in food and other flavor products. Stopping the use of hydrogenated oils and innovating the cream will greatly restore the reputation of the cream.source of this article is
FOODAILY
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