Fatty acids (FAs) of milk fat are considered to be important nutritional components of the diets of a significant portion of the human population and substantially affect human health. With regard to dairy farming, the FA profile is also seen as an important factor in the technological quality of raw milk. In this sense, making targeted modifications to the FA profile has the potential to significantly contribute to the production of dairy products with higher added value. Thus, FAs also have economic importance. Current developments in analytical methods and their increasing efficiency enable the study of FA profiles not only for scientific purposes but also in terms of practical technological applications. It is important to study the sources of variability of FAs in milk, which include population genetics, type of farming, and targeted animal nutrition. It is equally important to study the health and technological impacts of FAs. This review summarizes current knowledge in the field regarding sources of FA variability, including the impact of factors such as: animal nutrition, seasonal feed changes, type of animal farming (conventional and organic), genetic parameters (influence of breed), animal individuality, lactation, and milk yield. Potential practical applications (to improve food technology and consumer health) of FA profile information are also reviewed.

Dairy Research Institute Ltd 16000 Prague Czech Republic

Department of Animal Nutrition Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences Brno 61242 Brno Czech Republic

Department of Food Biotechnologies and Agricultural Products´ Quality Faculty of Agriculture University of South Bohemia 37005 České Budějovice Czech Republic

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Alternative and Unconventional Feeds in Dairy Diets and Their Effect on Fatty Acid Profile and Health Properties of Milk Fat

Comparison of Fatty Acid Proportions Determined by Mid-Infrared Spectroscopy and Gas Chromatography in Bulk and Individual Milk Samples