Fatty acid profile and distribution

The fatty acid profile can be modified substantially by feeding encapsulated (protected) polyunsaturated oils to cows. The oil is encapsulated in a film of polymerized protein or in crushed oil-rich seeds. The encapsulating protein is digested in the abomasum, resulting in the release of the unsaturated lipid, a high proportion of the fatty acids of which are then incorporated into the milk (and adipose tissue) lipids. The technical 

Symmetrical triglycerides have a higher melting point than asymmetrical molecules containing the same fatty acids (Table 3.16). 

As discussed in section 3.6, the fatty acids in milk fat are not distributed randomly and the melting point may be modified by randomizing the fatty acid distribution by transesterification using a lipase or chemical catalysts. 

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