Milk Fat Synthesis

the dairy industry is not oblivious to these considerations, its research program on nfilk lipids seems somewhat inadequate.A mastery of milk fat synthesis, composition, and properties would at least be good insurance for the future; conceivably, it could be the basis of better and more healthful dairy products.The milk fat that makes for ideal textm'e in butter may not necessarily yield optimum dispersibility and flavor in dry whole milk.With respect to nutrition, the milk fat consumed by infants, normal adults, and elderly heart-patients nmy well represent three entirely different requirements from the standpoint of fatty acid composition.Thus, as a Symposium topic, Milk Lipids seems appropriate and timely.The objective of the Symposium, stated simply, is to examine how milk fat is made, how its composition can be analyzed, how it may be metabolized in the body, and how it may deteriorate prior to consumption.In the limited time available the treatment of these subjects can hardly be exhaustive.However, it is hoped that the papers of this Symposium, together with other papers on milk lipids to be presented at this meeting, will indicate the frontiers of knowledge on the subject.