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A Review of Recent Studies on Milk Fat Globule Membrane: Composition and Separation Techniques
CAO Wenhui, GAO Zengli, WU Yun, LI Hongliang, MU Zhishen
Journal of Dairy Science and Technology
2020, 43 (5):
37-42.
DOI: 10.15922/j.cnki.jdst.2020.05.008
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.
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