Fuente: Grasas y Aceites Milk fat composition varies significantly across species, influencing both the nutritional and sensory qualities of milk. The size of milk fat globules (MFGs) and the three-layer structure of the milk fat globule membrane (MFGM) differ among species, impacting digestion and nutrient absorption. Donkey and human milk, with smaller fat globules and outer glycoprotein layers, facilitate faster digestion. In contrast, the additional phospholipid layer found in ruminant milk hinders lipase activity, leading to reduced digestibility compared to donkey and human milk. Ruminant milk, with higher levels of saturated fatty acids (SFAs) (54.48-70.15 %) and conjugated linoleic acid (CLA) (0.72-1.69 %), contrasts with non-ruminant milk, which is richer in polyunsaturated fatty acids (PUFAs) (17.33-31.70 %) and has a lower Atherogenic Index (AI) and Thrombogenic Index (TI), suggesting potential cardiovascular health benefits. Various processing methods, including homogenization, pasteurization, boiling, cooling, and freezing, affect the size of the globules, the fatty acid profiles, and overall digestibility of the milk.