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September 23, 2025Comprehensive Reviews in Food Science and Food Safety

Composition, Structure, and Function of Milk Fat Globules: Thermal and Non‐Thermal Processing Effects and Their Implication in Infant Nutrition Requirements

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Authors

HYHuijuan YangHWHaifeng WangFXFeijia Xu

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Overview

This review explores the effects of thermal and non-thermal processing on milk fat globules in various milks, suggesting implications for infant diets.

Key Points

  • Processing treatments can degrade nutrients in milk fat globules while aiming for microbial inactivation, impacting their functionality.
  • Diverse milk sources—human, bovine, caprine, and camel—exhibit marked variability in milk fat globule composition and structure.
  • A comparative analysis highlights significant differences in nutrient profiles due to thermal and non-thermal processing methods.
  • Understanding these effects is crucial for developing nutritional guidelines that enhance infant health, especially for preterm infants.

Cite This Study

Yang et al. (2025) studied this question.

synapsesocial.com/papers/68d43ed1713b0b5dfea7dfd0https://doi.org/10.1111/1541-4337.70294
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Bioengineering Human Milk Microstructure in Infant Formula: A Mini‐Review on Technological Strategies2025
  2. 2Bioactive compounds in milk/dairy foods and their value to health at key life stages: Functionality beyond nutrient supply2025
  3. 3Phospholipid Remodeling and Tri‐Layer Membrane Reconstruction Mediate Cognitive Effects of Humanized Milk Fat Globules in Neonatal Rats2025
  4. 4The milk metabolome and its potential utilisation for enhanced dairy processing2025 · 4 citations
  5. 5Human milk vs. cow-milk based infant formula proteins: structure, digestion and physiological impacts2025 · 7 citations