Since its inception, this group has been involved in the optimisation of techniques for preserving quality (denomination of origin) cheeses.

It is also involved in the traceability of the lipid fraction (mono- and polyunsaturated fatty acids, trans fatty acids, linoleic conjugated fatty acids and cholesterol) in dairy products, the development of chromatographic techniques for the study of lipids of health interest, and the characterisation of seed oils. The group collaborates with other CSIC centres.

The group has also studied the volatile components of the lipid fraction responsible for the aroma of cheese and other fermented milk products, developing rapid methods for analysing and removing cholesterol via the use of beta cyclodextrin.