Milk fat is dispersed in milk in the form of fat globules and is surrounded by a three-layer membrane, called milk fat globules membrane (MFGM). MFGM has been extensively studied due to its reported biological functions and emulsification potential. This paper reviews the structure and composition of MFGM, summarizes the existing techniques used for MFGM separation and discusses the effects of different separation process parameters on the composition of MFGM.

Acidified milk is deeply loved by consumers because of its delicate taste and unique flavor. However, acidified milk is unstable with respect to whey syneresis, protein precipitation and flocculation during both processing and storage. The synergistic effect of pectin with other stabilizer can stabilize acidified milk and improve its taste. This study investigated the effect of various gums on the viscosity, water-holding capacity, whey syneresis and sensory evaluation of acidified milk. It turned out that the acidified milk with added pectin, propylene glycol alginate (PGA) and carboxymethylcellulose sodium (CMC-Na) had moderate viscosity and good taste and was stable. The optimal mixing ratio of pectin, PGA and CMC-Na was found to be 13:2:2 for better viscosity and the best stability and 13:2:1 for the highest sensory score. The optimal mixing ratio was determined to be 13:2:2 for a better compromise between various response variables such as taste and stability during actual production.

The objective of this study was to explore and compare the effect of different heat treatments on the stability of buffalo milk. For this purpose, milk samples were subjected to different heat treatments for the comparative determination of pH buffer capacity, total dissolved solids (TDS) content, the amount of protein precipitation and apparent viscosity. The results showed that the pH buffering capacity, TDS, protein precipitation and apparent viscosity of buffalo milk were significantly changed after heat treatments. After treatment at 121 ℃ for 15 min, the pH buffering capacity, TDS, protein precipitation and apparent viscosity reached their maximum levels, while pH buffering capacity and TDS were minimized after treatment at 95 ℃ for 5 min. Therefore, it was concluded that the stability of buffalo milk was most affected by treatments at 121℃ for 15 min and at 95 ℃ for 5 min in the experimental range investigated.