**Abstract**

Milk Fat Globular Membrane comprises less than 1% of the total milk lipids, but the technological significance and health benefits of MFGM are immeasurable. MFGM as a bioactive compound present in milk, constitutes the majority of indigenous enzymes and plays vital role in stability of fat globules while processing. Due to its benefits, MFGM and its fractions became a hot topic in functional food especially in the infant food formula category. MFGM contributes several health benefits such as anticancer, anticholesterolemic and improves physical and dermal health. Food application of the MFGM can be highlighted as an emulsifier and stabilizer with excellent water holding capacity in dairy products. Beyond its technological significance, MFGM is also used in food emulsion and lactic acid bacteria encapsulation techniques. MFGM is considered to be a nutraceutical ingredient which gives more opportunity for exploration of milk lipids.

**Keywords:** milk fat globular membrane, phospholipids, cream, buttermilk, membrane separation, infant foods
