“…It would be desirable to enrich dairy products with polyunsaturated fatty acids, which are not synthesized in the human body, and the intake of which from food is often very poor. These acids have many health-promoting properties (Delgado-Lista et al, 2012;Kapoor and Huang, 2006;Ranieri et al, 2009). High levels of interest in the consumption of omega 3 fatty acids have made it possible to produce food fortified with EPA and DHA from marine sources (Kolanowski and Weiβbrodt, 2007;Rognlien et al, 2012).…”