Milk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed and others. This book studies the composition, nutritional value and health implications of milk fat. Topics include milk composition disturbance and animal organism dysfunction caused by aflatoxins; size characterisation of fat globules in dairy products by field flow fractionation; dairy system impacts on milk fat composition related to human health; and milk fat globules' microstructure.