Understanding the potential protective effect of milkfat on omega-3 fatty acids

Long chain omega-3 fatty acids found in marine sources are among the most important human nutrients. However, their susceptibility to oxidation and unpleasant fishy flavour could lead to their rejection by consumers.This thesis investigates the effect of milkfat as a stable fat to protect omega-3 fatty acids and to mask their undesirable flavour. Moreover, this thesis proposes a promising approach to fortify dairy products with combination of milkfat and omega-3 fatty acids.