Abstract
This disclosure establishes the public domain agricultural parameters for synthesizing a specialized ruminant milk fat base optimized structurally for cake emulsification, cookie dough spread, and rapid aeration (creaming). This invention defines the precise thermodynamic climate requirements, soil chemistry thresholds, and botanical poly-culture ratios required to yield a milk lipid profile characterized by an elevated concentration of short-chain and unsaturated fatty acids (specifically oleic acid), independent of a restricted geographic location or a specific animal species.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Durdle, Natalie M. Miss, "Cake and Cookie Dairy Fat Base", Technical Disclosure Commons, (June 23, 2026)
https://www.tdcommons.org/dpubs_series/10529