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Milk fat substitutes are high-quality special fats used for partial replacement of milk fat in industrial manufacture of combination butter, cream, fermented dairy products, cheese, sour cream, condensed milk, cream cheese, ice-cream, as well as in baking and confectionery.
From the dietary point of view, milk fat is defined by high content of saturated fat acids. With complete or partial replacement of milk fat by vegetable fats, the ratio of various fat acids may be adjusted to increase nutritional and dietary value.