Abstract
The fatty acids in milk fat have a heterogeneous composition due to differences in chain length, their saturation degree, etc. Fatty acids with the number of carbon atoms in the chain from 10 to 14 are considered carriers of the unique taste of dairy products, in particular cheese and butter. In addition, medium-chain fatty acids are used in the treatment of newborn children, as well as adults with disorders of: triglyceride hydrolysis in the small intestine and the process of their absorption, chronic pancreatitis, congenital celiac disease, chronic enteritis, etc. A comprehensive study of the composition of fatty acids in cattle milk provides an opportunity to use this feature in breeding work by selecting genotypes to obtain raw materials with specified properties.
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