In the research study, the crystallization process of milk fat was studied using a differential scanning calorimetry DSC at different cooling rates (1, 5, 10, 20 °C/min). Crystallization profiles were obtained; they were characterized by the presence of one or two exothermic peaks corresponding to two milk fat fractions of different crystallization temperatures. It was found that along with the increase in the crystallization rate from 1 °C to 20 °C, the potential of fat to separate into fractions decreased. The clearest separation of the two peaks occurred at a rate of 1 °C/min while, at a rate of 20 °C/min, only one broad peak was visible. Additionally, the cooling rate impacted the formation of different polymorphic forms of triacylglycerols that were characterized by various values of temperatures and enthalpies of crystallization. Higher temperatures of crystallization and higher absolute values of enthalpy were obtained when the cooling rates decreased; this proved that more and more stable forms were formed, for example a β’ orthorhombic form. In the case of high crystallization rates (10, 20 °C/min), polymorphic forms were formed that had lower crystallization temperatures and enthalpy (absolute values), which corresponded to the least stable forms, i.e. α and γ.