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Abstract
Milk fat is one of the most important components in cheese production, influencing everything from technological aspects such as yield and consistency to sensory attributes such as texture, aroma, and flavor. The lipid composition varies according to the animal species, resulting in distinct profiles that determine the identity and added value of cheeses. This article reviews the importance of milk fat from cows, goats, sheep, buffaloes, camels, and donkeys in cheesemaking, addressing physicochemical, technological, cultural, and marketing aspects. Challenges and innovations in the sector are also discussed, reinforcing the central role of fat in differentiating high-quality cheeses.
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