Recently, different health-beneficial compontents of both proteins and lipids have been identified in MFGM (milk fat globule membranes). Upon processing, MFGM is ruptured into individual particles and enriched enriched in so-called low-value effluents like buttermilk, whey and butter serum. Hence, utilization of MFGM in these effluents for production of functional foods is highly favourable from an economical point of view.