“…It begins around 21 °C and continues until the final melting of milk TAG below 39 °C. Milk fat has lower melting temperature than would be expected from its fatty acid (FA) composition, which is a result of the non-random esterification of FA in TAG reflecting the complex regulation of de novo FA synthesis, desaturation and uptake of long chain FA, and further TAG synthesis, in mammary gland (Leskinen et al, 2016;Leskinen et al, 2019;Leskinen, Ventto, Kairenius, Shingfield, & Vilkki, 2019;Parodi, 1981Parodi, , 2004Timmen & Patton, 1989;Tzompa-Sosa, van Valenberg, van Aken, & Bovenhuis, 2016).…”