I’m wrong about the non-technical definition of saturated fat, and my use of it to classify the nature of the fat in breast milk?
I don’t think so.
The simplest non-technical way of determining whether a fat is saturated is to see whether it is liquid or solid at room temperature. If it is solid, it is saturated. Since I do not recall ever seeing breast milk fats solidify, I assess that they are unsaturated.