A French scientist, Michel Chevreul, first created margarine (margaric acid) in his own private lab in 1813.

Margaric acid (a saturated fatty acid found in dairy foods) was significantly associated with a lower risk of coronary disease;

The numerous bacteria of rumen have very unique properties such as the ability to create fatty acids with an uneven number of carbon atoms: e.g. margaric acid with 17 and pentadecylic acid with 15.