Vol. 7, Issue 12, Part B (2025)

Milk fat is a vital component in dairy products, contributing to flavor, texture, and nutritional value. However, growing health awareness has prompted significant research into modifying the structure and composition of lipids to reduce saturated fat content and enhance functional benefits. Recent advances in lipid structuring technologies including enzymatic interesterification, oleogelation, fractionation, and nanoemulsion techniques have opened new avenues for designing healthier dairy products without compromising sensory quality. These approaches allow incorporation of bioactive lipids such as omega-3 fatty acids, conjugated linoleic acid (CLA), medium-chain triglycerides (MCTs), and phytosterols into traditional dairy products like milk, yogurt, butter, and cheese.

This review comprehensively explores the composition and characteristics of dairy lipids, various lipid structuring techniques applicable to dairy systems, and their implications for product development and human health. Particular emphasis is placed on technological feasibility, oxidative and sensory stability, regulatory challenges, and future perspectives involving clean-label trends, designer lipids, and sustainable lipid sources. By integrating food engineering, lipid chemistry, and nutritional science, structured lipid technology in dairy products represents a promising frontier for enhancing both functionality and health attributes. This review also identifies current research gaps and proposes directions for future innovations in dairy lipid design.