Population of dairy cows producing milk with desirable characteristics and methods of making and using same

A pooled milk composition comprising milk from a plurality of individual cows capable of producing MFAC milk when fed a conventional diet, said MFAC milk comprising less than about 60% total saturated fat, at least about 30% mono-unsaturated fatty acids (MUFA), and at least about 9% total poly-unsaturated fatty acids (PUFA).

A pooled milk fat composition, comprising milk from a plurality of individual cows fed conventional diets, wherein the pooled milk composition possesses a fat composition characteristic of the fat composition of a MFAC milk, said MFAC milk comprising less than 60% total saturated fat, at least about 30% mono-unsaturated fatty acids (MUFA), and at least about 9% total poly-unsaturated fatty acids (PUFA).

-27. (canceled)

A modified milk composition wherein the milk has from between about 50% to about 60% total saturated fat, from between about 30% to about 35% monounsaturated fatty acids, and from between about 6% to about 9% polyunsaturated fatty acids.

A modified milk composition wherein the milk has from between about 50% to about 60% total saturated fat, at least about 35% monounsaturated fatty acids, and at least about 10% polyunsaturated fatty acids.

A modified milk composition wherein the milk has from between about 50% to about 60% total saturated fat, from between about 30% to about 35% monounsaturated fatty acids, and at least about 10% polyunsaturated fatty acids.

A modified milk composition wherein the milk has from between about 50% to about 60% total saturated fat, at least about 35% monounsaturated fatty acids, and from between about 6% to about 9% polyunsaturated fatty acids.

A modified milk composition wherein the milk has less than about 55% total saturated fat, from between about 30% to about 35% monounsaturated fatty acids, and from between about 6% to about 9% polyunsaturated fatty acids.

The modified milk composition of any one of 124 to 142 wherein the ingestion of the milk by a subject improves the ratio of LDL to HDL cholesterol by at least about 8%.

A modified milk composition wherein the milk has less than about 55% total saturated fat, at least about 35% monounsaturated fatty acids, and at least 10% polyunsaturated fatty acids.

A modified milk composition wherein the milk has less than about 55% total saturated fat, from between about 30% to about 35% monounsaturated fatty acids, and at least about 10% polyunsaturated fatty acids.

A modified milk composition wherein the milk has less than about 55% total saturated fat, at least about 35% monounsaturated fatty acids, and from between about 6% to about 9% polyunsaturated fatty acids.

A method of improving the ratio of LDL to HDL cholesterol in a subject by the administration of a modified milk composition.

A method of lowering LDL cholesterol in a subject by the administration of a modified milk composition.

The product of 242, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.

The product of 244, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.

The product of 246, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.

The product of 248, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula,

The product of 250, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.

The product of 254, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.

The product of 254, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.

The product of 256, wherein the milk-based product is selected from the group consisting of powdered milk, condensed milk, skim milk, cream, butter, chocolate, ice cream, yogurt and infant-formula.