Furthermore, milk fat is not a good substrate for pancreatic lipase.
It is the main trans fatty acid isomer present in milk fat.
Although popular, common retail varieties of the cake are high in salt, sugar, and milk fat.
The most common supermarket smetanas are 10 to 40% fat (milk fat only for an authentic product).
According to European regulation, only products containing more than 39% of milk fat can be called butter.
Butter is basically an emulsion of the milk fat in water.
I really do not know if commercial processes change the chemical composition of the milk fat.
It is rare in nature, being found at the level of 1.2% in the milk fat from cows.
Limit milk products that contain more than 1% milk fat.
Most premium ice creams use 14 percent milk fat.
