Naslov
Current Trends in Buttermilk Utilization: A Quick Overview

Autori
Lučan Čolić, Mirela ; Antunović, Martina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / - Zagreb, 2022, 123-123

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
buttermilk ; utilization ; milk fat globule membrane (MFGM) ; food and non-food applications

Sažetak
Buttermilk is a liquid by-product obtained by the churning of cream into butter and is considered one of the most important by-products of the dairy industry. Buttermilk has excellent nutritional properties, due to the content of lactose, vitamin, and high-quality protein, and especially due to the high content of the milk fat globule membrane (MFGM). The MFGM is rich in phospholipids and bioactive proteins that have been associated with various health benefits, such as cholesterol- lowering, anti-inflammatory and chemotherapeutic effects, and positive impact on the nervous system. Due to its good nutritional and sensory properties, emulsifying and stabilizing effects, and health-promoting benefits, the utilization of buttermilk is increasing steadily, focusing on the production of functional food. Although most of the buttermilk is used in the dairy industry, it also finds application in the bakery industry, chocolate production, pharmaceutical and cosmetics industry. In recent years, as new techniques of isolation and purification of buttermilk ingredients have been developed, buttermilk and MFGM-enriched fragments derived from buttermilk find an increasingly wide range of applications. The focus of this overview is to provide the most recent research findings about the novel methods of buttermilk utilization in the food and non-food areas.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA