**1. Introduction**

Milk is a wholesome food that contains several health providing nutrients ranging from carbohydrates, fat, protein, minerals and up to some bioactive substance. In recent years, active research has been done on the underlying or unrevealed part of milk components such as oligosaccharides, metal binding proteins, fatty acids, lactoferrin and milk fat globular membrane (MFGM). Several studies were carried out in the finding the bioactive components. Due to its favorable outcomes, milk bioactive substances were being commercialized and consumed in day to day life for short term benefits to treating ailments. Milk is an emulsified solution that comprises fat as dispersed phase, protein as colloidal particle, and minerals as the true solution. The average size of fat globule present in the milk ranges from 0.1–15 μm and 95% of micro fat globules are concealed into 8-10 nm thick globular membrane which is the Milk Fat Globular Membrane [1]. In the 17th century, Van Leeuwenhoek discovered

the fat globules with the aid of a light microscope through a thin glass capillary tube. Later in the 19th century, Ascherson revealed that fat globules had a membrane that was the structure comprising condensed form of protein and accumulation of small fat globules at the surface. Followed by several studies were carried out in finding the structure and composition of MFGM along with their properties in stabilizing milk fat.

In this chapter, structure, composition, technological significance and health benefits of MFGM will be discussed.
