The milk fat globule membrane ( has recently gained a lot of attention, due to the growing interest in its nutritional and technological properties Its composition, rich in polar lipids, has great potential for new product applications with unique physical properties such as liposomes Milk polar lipids might be advantageous for both the stability and the biological acceptance of the formulation Milk polar lipids possess different structures of molecules saturated with high melting temperatures (Tm),in particular the milk sphingomyelin SM,Tm 35 C) or unsaturated with low Tm Does this difference in the molecular structure affect the mechanical properties of the membranes?