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

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