In many dairy products it is possible to substitute vegetable fats for milk fat partially or completely. This may have nutritional or functional advantages.

In contrast to milk fat vegetable fats offer savings and vary less with the season concerning quality and availability. The fatty acid profile can be optimized with respect to nutritional aspects and it is possible to produce dairy products with an increased amount of valuable polyunsaturated fatty acids. Furthermore, the development of cholesterol-reduced dairy products is possible.