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The rate at which a particular fat is digested has an effect on its bioavailability and on the lipid profile of the blood. Milk fat is a very complex mixture of triacylglycerols, resulting in a very wide melting range (from &amp;ndash;40 to +40&amp;deg;C). Because temperature has a pronounced effect on the physicochemical state of milk fat (i.e. crystallisation of different fat fractions), this study analysed the bioavailability of milk fat at different temperatures.

The effect of temperature on in vitro digestibility, fat globular size and free fatty acid bio-availability in milk fat