Lipid analysis revealed a higher cholesterol/sphingomyelin ratio in bovine milk compared to goat and sheep milks.

The microstructure of the membrane surrounding milk fat was investigated by confocal microscopy.

The structural characteristics of the sphingomyelin-rich domains result from their nucleation and growth upon cooling.

Extended storage at low temperature favors the formation of circular lipid domains.

Diffusion, coalescence and melting were observed upon heating.