Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro.

• TAG and interfacial properties of goat milk fat globule were different from cow milk. • Effect of processing on goat milk fat globule digestion was different from cow milk. • TAG and interfacial properties both affected goat and cow milk fat globule digestion. • Mechanism of different digestion between goat and cow milk fat globule was clarified. The different TAG, interfacial properties and digestion rate between goat and cow milk fat globules were investigated. The mechanism of their different lipid digestion was also elucidated. Raw goat milk fat globules had smaller size, less large molecular weight and unsaturated TAG, larger liquid-ordered region and fewer glycoproteins, which contributed to the higher digestion rate than cow milk. After homogenization, the goat lipids also had higher digestion rate that was attributed to the special structure of easy-to-digest TAG and less glycosylated molecules not globule size. More integrated phospholipid layers and glycosylated molecules of HTST milk fat globules resulted in a lower lipid digestion rate than other processed milks. No difference in digestion rate between pasteurized goat and cow milk fat globules might be explained by the more denatured proteins and glycosylated molecules, respectively. Therefore, the TAG and interfacial properties contributed to different digestion between goat and cow milk fat globules. [ABSTRACT FROM AUTHOR]