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Data producer	Project title, contact person and keywords		Duration
MTT	Chemistry, technology and new applications of edible fats Ryh�nen Eeva-Liisa milk fat, fatty acid composition, triglyceride composition, milk fat fraction, cholesterol, decholesterization, food industry, technology		Completed 5 v.: 1995 - 1999
MTT	Decholesterization fo milk fat Kankare Veikko animal fats, cholesterol, eggs, milk fat		Completed 2 v.: 1989 - 1990
MTT	Decrease of fat content of farm milk and changing of fatty acid composition Kankare Veikko content of fat, content of protein, fatty acid, milk fat, milk production		Completed 3 v.: 1992 - 1994
MTT	Effect of novel fat blends on the serum cholesterol level Antila Veijo blood composition, fats, milk fat		Completed 2 v.: 1988 - 1989
MTT	Effects of Finnish food fats on risk factors of the heart and coronary diseases Kankare Veikko blood lipids, fatty acid composition, hydrogenation, milk fat, nutrition, interesterification, soybean oil		Completed 2 v.: 1992 - 1993
MTT	Fat technology Kankare Veikko chocolate, cholesterol, decholesterization, fatty acid compositi, food industry, milk fat, milk fat fraction, triglyceride composi		Completed 6 v.: 1988 - 1993
MTT	Lipolysis in milk fat Kankare Veikko enzymes, esterases, lipolysis, milk fat		Completed 5 v.: 1985 - 1989
MTT	Melting and solidification characteristics of mixtures of milk fat fractions and other fats Kankare Veikko chocolate, crystallication, fats, fatty acids, glycerides, melting, milk fat, plant fats		Completed 3 v.: 1988 - 1990
MTT	Optimization of milk fat and protein content M�ki-Tanila Asko breeding aims, dairy cattle, milk, milk fat, protein content		Completed 2 v.: 1988 - 1989
MTT	Possibilities to change fat and protein consistency in milk by selective breeding Maijala Kalle casein, fatty acids, lactic acid, milk, milk fat, milk proteins		Completed 1 v.: 1985 - 1985
MTT	Properties of milk fat and its fractions and applications of these fats in food industry Kankare Veikko chocolate, cholesterol, decholesterization, fatty acid compositi, food industry, milk fat, milk fat fraction, triglyceride composi		Completed 4 v.: 1988 - 1991
MTT	Silage additives, lactic acid bacteria and enzymes Toivonen Vesa dairy cattle, enzymes, feeding, lactic acid bacteria, milk fat, milk protein, milk yield, palatability, preservation, grass silage		Completed 7 v.: 1985 - 1991
MTT	The effect of fat added to the feed of dairy cows on the composition of milk fat Kankare Veikko animal feeding, composition, cows, fats, fatty acids, feeds, foods, milk, milk fat, quality		Completed 6 v.: 1984 - 1989
MTT	Triclyceride composition of milk fat fractions Kankare Veikko composition, glycerides, milk fat, plant fats		Completed 3 v.: 1988 - 1990
MTT	Use of milk fat fractions in food industry Kankare Veikko chocolate, food industries, milk fat, plant fats		Completed 3 v.: 1988 - 1990

Data producers