Development of a functional fermented milk enriched with bioactive milk fat globule membrane fragments

01 November 2007 → 31 October 2011
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
fermented milk products milkfat functional foods probiotics membrane
Project description

Recently, different health-beneficial compontents of both proteins and lipids have been identified in MFGM (milk fat globule membranes). Upon processing, MFGM is ruptured into individual particles and enriched enriched in so-called low-value effluents like buttermilk, whey and butter serum. Hence, utilization of MFGM in these effluents for production of functional foods is highly favourable from an economical point of view.