Conclusions

Abstract

This Brief has highlighted the importance of both native and emulsified MFG size as a pivotal processing and functionality parameter in many fat-structured dairy products. Naturally, bovine milk fat globules exist in different size classes spanning from 0.1 to 10 μm that are synthesised in different pathways in mammary glands. Selection of differentiated-sized milk fat globules can be partly achieved through breeding, dietary supplement and lactation stage as well as size fractionation techniques such as gravity separation and microfiltration. Many of these approaches preserve the integrity of MFGM but need to be improved in order to provide more discrete size fractions. However, interesting variations in both chemical composition and functionality have been associated with MFG size-classified milks and creams, which have led to continued research interest in this area.