World Journal of Engineering Research and Technology (WJERT) has indexed with various reputed international bodies like : Google Scholar , Index Copernicus , Indian Science Publications , SOCOLAR, China , International Institute of Organized Research (I2OR) , Cosmos Impact Factor , Research Bible, Fuchu, Tokyo. JAPAN , Scientific Indexing Services (SIS) , Jour Informatics (Under Process) , UDLedge Science Citation Index , International Impact Factor Services , International Scientific Indexing, UAE , International Society for Research Activity (ISRA) Journal Impact Factor (JIF) , International Innovative Journal Impact Factor (IIJIF) , Science Library Index, Dubai, United Arab Emirates , Scientific Journal Impact Factor (SJIF) , Science Library Index, Dubai, United Arab Emirates , Eurasian Scientific Journal Index (ESJI) , Global Impact Factor (0.342) , IFSIJ Measure of Journal Quality , Web of Science Group (Under Process) , Directory of Research Journals Indexing , Scholar Article Journal Index (SAJI) , International Scientific Indexing ( ISI ) , Scope Database , Academia , Research Publication Rating and Indexing , 

World Journal of Engineering Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

ISSN 2454-695X

Impact Factor : 7.029

ICV : 79.45

WJERT Citation

  All Since 2020
 Citation  172  110
 h-index  7  5
 i10-index  1  0

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    APRIL 2025 Issue has been successfully launched on 1 APRIL 2025.

Abstract

NUTRITIONAL IMPACT OF MILK LIPIDS: A BRIEF REVIEW

Saroj1, Preeti, Srobana Sarkar, Subha Ganguly*

ABSTRACT

Milk and milk products obtained from ruminants represent an important source of nutrients in human diet as they provide high quality protein, minerals, vitamins, essential fatty acids and energy. Milk fat being the most important constituent of milk, play a significant role in the economics, nutrition, flavor and physicochemical properties of milk and milk products. Milk fat is regarded as good for enhancing grace, memory power, grasping power and power to control senses. But, due to presence of saturated fatty acids and cholesterol, nutritionists have advised against consumption of milk fat. Nevertheless in the last decade it has been reported that milk described as a functional food because it contain bioactive component like protein, peptides, and fatty acids.

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