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One of the main trends in the development of lipid micro and nanoparticles is the use of edible oils and fats to replace synthetic matrices, which are not viable for application by the food industry. Milk fat is the most complex fat found in nature. Its vast composition in triacylglycerols allows to classify it as a plastic fat at room temperature and with a wide melting range (−40 to 40°C). Due to these characteristics, different types of modification have been explored with the objective of obtaining a versatile fat (e.g.: zero trans, medium melting point, adequate solid fat content at the usual application temperatures and stable crystals), capable of structuring complex systems and that meets the needs of application in different areas of the food industry. The main strategies found in the literature to modify the physicochemical properties of milk fat and broaden its application are biological, physical and chemical modifications. This review aimed at investigating modification strategies and demonstrating the potential of application of milk fat on a macro, micro and nanoscale.

Milk Fat Modification Strategies for Technological Application on a Macro, Micro and Nanoscale: A Review