Milk Fat Globule Membrane: Maintaining Bioactivity and Structure in Processing

Rafael Jiménez-Flores, PhD, describes how dairy processing advances have isolated and purified milk fat globule membrane (MFGM) from cow's milk and how this is an important supplementation to infant formula. He reviews the structure and composition of MFGM and its biological activity, as well as the evidence for cognitive development and immune system support.

This course does not offer CE credit.

  • Rafael Jiménez-Flores, PhD

    Professor
    J.T. Parker Endowed Chair in Dairy Foods
    College of Food, Agricultural, and Environmental Sciences
    Department of Food Science and Technology
    The Ohio State University
    Columbus, Ohio