_applied sciences_  
_Article_  
**Analysis of the Fatty Acid Profile in Cream, Buttermilk Fractions, and Anhydrous Milk Fat: Influence of Physicochemical and Microbiological Parameters on the Fatty Acid Profile**  
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Footnote 11: foot  
Bacteria used in the dairy industry include lactic bacteria of the species _Lactococcus lactis_ subsp. _lactis_, _L. lactis_ subsp. _cremoris_, and _L. lactis_ subsp. _lactis_ biovar. _diacetyllactis_, as well as various species of the genus _Leuconostoc_. After adding the bacteria, the product is subjected to fermentation and then aseptically packaged [1; 5]. Another subproduct of milk is anhydrous milk fat (AMF). It does not contain water or water-soluble components such as proteins and lactose in its composition. The process of obtaining, or clarification, involves the slow heating, melting, and cooking of butter, which leads to evaporation of the water component. The product is finally cleared of any foam and sediment that may have been formed [6]. Buttermilk is an aqueous phase extracted after churning cream into butter. Its composition is similar to that of skimmed milk, except that buttermilk contains a higher proportion of milk fat globule membrane components [7]. The quality and nutritional value of milk is determined by many chemical and physicochemical factors, such as fatty acid profile, milk efficiency, fat content, protein content, fat efficiency, protein efficiency, urea content, potential acidity, dry matter content, milk fat globule size, and density. These parameters are influenced by external factors such as the milking frequency and method, types of feed used, season, breed of cattle, health of cattle, stage of lactation, and lactation cycle [8; 9; 10]. The conducted study concentrated on analyzing the fatty acid profile of milk products. Milk fat mainly consists of tri-, di-, or monoesters of glycerol and fatty acids. Triacylglycerides alone account for as much as about 98.3% of the total fat content. In contrast, di- and monoesters together make up only about 0.3%. Also found in milk fat are phospholipids (0.8%), sterols (0.3%), and a small amount of free fatty acids (0.2%), as well as carotenoids and vitamins. To date, almost 500 different fatty acids have been identified in milk fat. However, only about 15 of them are found in amounts greater than 1%. Short-, medium-, and long-chain acids have been identified in milk fat [11]. We can find such short-chain acids as C4:0 (butyric acid), C6:0 (caproic acid), and C8:0 (caprylic acid). Medium-chain fatty acids that are found in milk include C10:0 (capric acid), C12:0 (lauric acid), and C14:0 (myristic acid). Long-chain acids found in milk fat include C16:0 (palmitic acid), C16:1 (oleoplasmitic acid), C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), C18:3 (linolenic acid), and C20:4 (arachidic acid). Fatty acids found in milk fat can also be divided into saturated acids such as palmitic acid or stearic acid and mono- or polyunsaturated acids such as oleic acid, linoleic acid, and peanut acid, although the majority of fats found in milk are saturated [12; 13; 14]. Establishing the fatty acid content is crucial because of the health-promoting properties some of the fatty acids display. Clarified butter consists of about 63% saturated acids. Monounsaturated acids come in second at about 27%, followed by polyunsaturated acids at about 2.3%. About 25% of these lipids are short- and medium-chain fats, which are easily digestible by our bodies. Butyric acid itself shows anti-inflammatory, anticancer, and soothing properties [15]. In clarified butter, we can also find CLA, or conjugated linoleic acid diene, which is categorized as a health-promoting acid due to its anticancer properties and ability to lower body fat.