ABSTRACTProtein coverage, composition and structure of surface layers of fat globules in recombined milk were determined. Average protein load was ∼6 mg/m2fat surface. Both casein and whey proteins were present in the fat globule surface layer, with casein adsorbed in preference to whey proteins and αs(αsl+αs2)‐casein adsorbed in preference to β‐casein. Transmission electron microscopy showed that the surface layer of fat globule was made up of casein micelles, fragments of casein micelles and a thin layer of protein, possibly whey proteins. Experiments with surface layers that had been dispersed in EDTA showed that the extent of dissociation of caseins followed the order: β‐casein>αs‐casein ≦ K‐casein, suggesting that most of the K‐casein was probably associated directly