melkvetten

Melkvetten, or milk fat, is the fat component of milk. It consists mainly of triglycerides and forms milk fat globules surrounded by a membrane of phospholipids and proteins. In cows, whole milk typically contains about 3.5% fat, but this varies with breed, diet, lactation stage, and season. The fat content is reduced or removed in skimmed milk and is concentrated in cream.

Chemically, milk fat comprises a broad mix of saturated and unsaturated fatty acids. Typical examples include short- and medium-chain fatty acids such as butyric (C4:0), caproic (C6:0) and caprylic (C8:0), together with longer-chain fatty acids such as palmitic (C16:0) and oleic (C18:1). It also contains cholesterol and fat-soluble vitamins (A, D, E, K), depending on the diet and processing.

Physically, the fat exists as droplets ranging from submicron to tens of micrometers in diameter, dispersed in the aqueous phase as a stable emulsion thanks to the milk fat globule membrane. Melkvetten influences flavor, aroma, texture, and mouthfeel and plays a key role in the rheology of dairy products. It is carefully managed in processing: cream is produced by separating fat-rich droplets; butter is made by churning fat-rich cream; cheese texture is influenced by fat content.

Health context is nuanced: melkvetten provides energy and fat-soluble vitamins but is also a source of saturated fatty acids; dietary guidelines vary regarding intake of saturated fats, and individual risk factors apply.