👉 The cream fluid, also known as casein or milk fat globule membrane (MFGM), is a complex mixture primarily composed of lipids, proteins, and carbohydrates found in milk. It plays a crucial role in the structure and function of milk, contributing to its nutritional value and texture. The cream fluid forms a protective layer around the fat globules, preventing them from coalescing and ensuring milk remains stable. It also aids in the absorption of fat-soluble vitamins and provides essential fatty acids. In dairy processing, the cream fluid is often separated from milk during homogenization, used in various food products like cheese and yogurt, or utilized for its potential health benefits, including antioxidant properties.
