Journal
INTERNATIONAL DAIRY JOURNAL
Volume 18, Issue 5, Pages 436-457Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2007.10.014
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The milk fat globule membrane (MFGM) has gained a lot of attention recently, due to the growing interest in its nutritional and technological properties. The whole membrane as well as the separate lipid and protein components have great potential for new product applications with unique nutritional and technological properties. This review focuses on the nutritional and technological aspects of the MFGM material, but also gives an overview of the gathered information about the composition, structure and isolation methods of the MFGM from different dairy sources. (c) 2007 Elsevier Ltd. All rights reserved.
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