Features and application of buttermilk in food industry
Subject Areas : Journal of Food Safety and Processing
Morva Hosseiny
1
,
Rezvan Pourahmad
2
1 - PhD student, Department of Food Science and Industry, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Professor, Department of Food Industry, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Keywords: application, Functional properties, Buttermilk,
Abstract :
In the food industry, by-products and waste products are produced, some of which have nutrients and functionality, and if they enter the environment, they provide a suitable platform for the growth of microorganisms and environmental pollution, so today we try to avoid these by-products. be usefully used. Milk and dairy products are essential nutrients for humans, one of the industries that use its by-products is the dairy industry. In the production of butter, in the churning stage, buttermilk is prepared, which is considered as a by-product and waste. This liquid substance contains all substances soluble in milk such as proteins, lactose, minerals and substances derived from the membrane of milk fat cells (MFGM). MFGM has bioactive compounds with positive effects on human health such as anti-tumor and lowering blood cholesterol. It also inhibits Helicobacter pylori bacteria and prevents stomach and intestinal infections. This product can be subjected to lactic fermentation by lactic acid bacteria and can be used as a fermented and non-fermented drink, or it can be dried by dryers such as sublimation and spray dryers and used in different food formulations such as cheese, yogurt, and grain-based products. be used
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