Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction

Milk fat globules (MFGs) originate from mammary epithelial cells, with the lipids and proteins in the milk fat globule membrane (MFGM) maintaining the stability of MFGs through electrostatic repulsion and steric hindrance. Components of the membrane possess specific nutritional properties. Reconstruction of the fat globule interface is critical to the quality of liquid dairy products. Hence, this article critically summarizes and uncovers commonalities among recent studies on the mechanism of milk fat globule interface construction during milk processing. Homogenization disrupts the structure of the MFGM, leading to its rearrangement. Additionally, thermal treatment alters protein structure and induces the lateral separation of lipid domains in the membrane. Meanwhile, the thermal response of proteins and lipids in the MFGM leads to the loss of its components. Exogenous additives participate in the reconstruction of the MFGM by improving the oil-water interface and enhancing the stability of MFGs. Future studies should focus on the connection between the mechanism of MFGM construction and the macroscopic system, as well as optimizing specific processing conditions to obtain higher-quality dairy products.