International Journal of Scientific and Technological Research, vol.6, no.8, pp.10-28, 2020 (Peer-Reviewed Journal)
The membrane contained in milk and surrounding the milk fat spheres represents a nutraceutical matrix in a unique biophysical system called the milk fat globule membrane or membrane (MFGM). In recent years, the identification of the various health-beneficial components of MFGM has been evaluated as a food ingredient with bioactive properties, while increasing the interest in the development of functional products as well as efforts to improve the technological properties of foods. MFGM switches to buttermilk during butter production. Buttermilk is rich in phospholipid and bioactive peptide content and draws attention with its emulsification effect in foods. In addition, MFGM compounds also have an anticarcinogenic, antibacterial, blood pressure and cholesterol-lowering effect, anti-oxidative stress and cardiovascular discomfort, as well as regulating the immune system. With its stated positive effects, this membrane material enables the development of new nutraceutical foods.