Milk fat globule membrane (MFGM), the membrane surrounding fat globules in milk, is particularly interesting due to its specific composition of proteins and polar lipids which makes it an excellent candidate to develop a wide range of innovative applications such as emulsifiers, stabilizers, and health promoters in both food and non-food fields. In addition, MFGM has been proven to be rich in nutrients. This review focuses on current studies on the structure, composition, preparation and nutritional aspects of MFGM. Furthermore, new technologies for preparing MFGM-derived phospholipids liposomes entrapping bioactive compounds are described. We hope that this review can provide a rationale for the application of MFGM.

High-quality cheese bread rich in nutrients can be made by adding cheese to bread. The effect of cheese addition on dough hardness as well as texture and staling properties and major nutrients of bread was analyzed in this study. The formulation was optimized using one-factor-at-a-time and orthogonal array methods. Dough hardness and sensory scores of bread were considered as response variables. The optimum combination obtained were cheese 15%, dry yeast 1.5% and bread improver 0.8%. The cheese bread made using the optimized formulation by the direct leavening method had a delicate taste and soft texture with rich cheese flavor. Moreover, the dough hardness was 94.317 g, the bread hardness was 402.255 g, the sensory score was 92, and the protein content was 14.5 g/100 g. The cheese bread had better quality and was more resistant to staling than ordinary bread.

A beverage stabilizer consisting of a mixture of xanthan gum,carboxy methyl cellulose (CMC) and propylene glycol alginate (PGA) at a ratio of 1 ∶ 1.5 ∶ 6.25 was developed by one-factor-at-a-time method and used in a dairy beverage supplemented taking mung bean protein as one of the ingredients.The formulation of the beverage was optimized by orthogonal array design for improved sensory evaluation and emulsion stability.Meanwhile,the thermal stability of the product was evaluated.The optimal formulation was found to consist of 8.0％ whole milk powder,1.0％ mung bean protein,10.0％ white sugar,0.4％ stabilizer and 0.3％ citric acid.The resulting product had a rich milky aroma and delicate taste with moderate sweetness,and its emulsion stability was 98.60％.The milk protein content was 1.95％,which was in line with the national standard requirements of GB/T 21732-2008 for milk beverages.