Microstructural and sensorial effects of the functional components milk fat globule membrane-fragments (MFGM) and natural antioxidants (AOX) in fermented milk products

01 October 2010 → 31 October 2014
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
antioxidants functional components milk fat globule membrane fragments fermented milk products
Project description

The aim of this project is to get an insight in the possible effects of the functional components, namely the milk fat globule membrane (MFGM) fragments and the natural antioxidants (AOX) on the starter- and probiotic cultures, and how these effects are translated through the microstructure into the sensory properties of the fermented milk products