Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more fractionation by crystallization, one or more enzymatic interesterification followed by one or more new fractioned crystallization, and one or more fractionation by molecular distillation； and (2) a food composition comprising milk fat or milk fat obtained by the process.La présente invention concerne un procédé permettant de réduire la teneur en acide gras saturé de la matière grasse du lait, une matière grasse du lait qui présente une teneur en acide gras saturé réduite, obtenue de préférence par le procédé de l'invention, ainsi que des compositions alimentaires comprenant ladite matière grasse.
