Bishal Barman

1 Introduction Bovine milk provides nutritive and functional components that benefit human consumers (Haug et al. 2007). Among bovine milk's beneficial components are its functional proteins, including those with antimicrobial (lactoferrin (LF), β-lactoglobulin (β-LG), lactoperoxidase (LPO), α-lactalbumin (α-LA)), anti-inflammatory (β-LG, β-casein (β-CN), α-LA), and immunomodulatory (LF, immunoglobulins (Ig) A, G, M) actions (Layman et al. 2018; Ogrodowczyk et al. 2022).

1. Introduction Dietary fats constitute an essential macronutrient crucial for good health, serving as the most concentrated energy source compared to carbohydrates or proteins [1]. In processed food products, fats significantly enhance organoleptic features such as texture, mouthfeel, and flavor. This macronutrient is broadly categorized into saturated fatty acids (SFAs) and unsaturated fatty acids (UFAs) [2].