Received: 25-05-2012 / Accepted: 15-08-2012
In milk, lipids occur in the form of globules with diameters varying from 0.1 to 15 μm. These fat globules have a surrounding thin film which is called the milk fat globule membrane (MFGM). Fat in the core of the globules is mainly composed of neutral triacylglycerides while the lipid moiety of the MFGM fraction mainly consists of polar lipids. The protein moiety of the MFGM also has a specific composition with mainly glycosylated proteins, which are greatly different from those in milk plasma. Milk contains as little as 2 g/L of MFGM material. However, this material received much attention in recent years due to both its health-beneficial properties and technological functionalities. This paper compiles up-to-date knowledge concerning the health-beneficial effects from consumption of MFGM components. In addition, basic knowledge about composition and structure of MFGM is also briefly discussed.