It is well known that the milk fat globular membrane （MFGM） is a complex three-layer structure encapsulated in the outer layer of fat globules. MFGM consists of a variety of biologically active molecules， in which phospholipids and protein accounted for more than 90% of the dry weight of MFGM. The phospholipids as MFGM skeleton play an important role in the MFGM emulsification， stability and other functional characteristics. In this paper， the changes of MFGM phospholipids and the kinetic studies of phospholipid domains in the process of milk processing were reviewed. Meanwhile， this paper provided scientific reference for the optimization of dairy products processing technology.