oa Agriprobe - Crossbred cows could contribute to public health

Volume 9, Issue 1
  • ISSN : 1810-9799



The fat component of milk has for many years been the proverbial black sheep of the food industry. Generally it is recommended that the fat content of the human diet should be reduced for protection against cardiovascular diseases and some forms of cancer. This has resulted in the popularity of low fat milk, cheese and yoghurt. However, the total amount of fat in milk is made up by a large number of saturated and unsaturated fatty acids. The difference between these two types of fat is dependant on the presence or absence of double bonds at specific sites on the carbon chain making up the fatty acid. Unsaturated fatty acids are in a liquid form at room temperature and are considered "healthy fats". It seems that the intake of saturated fatty acids is linked to cardiovascular diseases (see enclodes side bar).

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