Breast milk is the golden standard of nutrition for newborn infants. The best way to improve infant formula is not only by simulating the composition of breast milk, but also by focusing on the structure of milk fat globule membrane (MFGM). New knowledge on MFGM has been steadily acquired. This article reviews the structure and composition of MFGM, and recent progress in understanding the effect of supplementation of MFGM in infant formula on infant growth and development, which is supported by recent clinical trials. Research in rodents has shown that adding MFGM to infant formula has benefits for intestinal digestion, physiology, and protection against pathogens and inflammation. However, there is still uncertainty about the amount and safety of MFGM added to infant formula.

Spray drying is one of the most commonly used drying methods in the food industry, which was first used in the early 20th century in the manufacture of skimmed milk powder. Spray drying of milk concentration leads to milk powder, on the particles of which milk fat exists. It has been experimentally found that the content and distribution of fat on and inside milk powder particles are different from the total fat. This paper describes the properties of fat on the surface of milk powder particles and effects of spray drying conditions, processing and storage on surface fat composition. Comparison of properties of milk powder before and after the removal of surface fat is also made in this paper.