There are several challenges that the dairy industry faces today, and the image of milk is one of the biggest ones. However, in many areas of dairy foods research, there are continuous advances and discoveries that reinforce the positive aspects of milk contributions to human health and wellness, and need to be emphasized and communicated. The topic of milk fat globules, vesicles, and exosomes, which are common to the milk of all mammals, are one of the frontiers in dairy science that has great potential to show scientist, and developers of novel foods, the way to design better foods in the future. Using the natural elements in native milk fat globules and relating their composition and structure on how they are digested, is a very reasonable model from which to base the designs of structure and function of novel foods. The topic of the structure and composition of the vesicles in milk is yielding important information on its relevance in foods. We present some of the latest advances on MFGM and its structure using different methodology, also the thermodynamics of phospholipids from milk, and their physical and chemical properties in various models, including the nascent area of exosomes and their structure /function. Finally, some important observations on the possible roles of phospholipids in milk vesicles on their important role in the gut microbiome, intestinal lining health, neuromuscular development, neuronal cell culture and even some relevant reports on the importance of the lipids in milk in cognitive development in animal and human studies.