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Dairy products have become more common in people's daily diets in recent years, and numerous useful components derived from milk are widely employed in the food industry. Milk fat globule membrane (MFGM) is a kind of film that encases milk fat globules, and has been shown to have a high nutritional value. In this work, the protein, lipid, carbohydrate, and other components of MFGM are discussed, and also common separation, preparation, and analysis technologies, physicochemical properties, and functional features of MFGM are reviewed, to provide some guidance for the development and utilization of MFGM.