[en] Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM). The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products.
Disciplines :
Food science
Author, co-author :
Vanderghem, Caroline ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Bodson, Pascal
Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation
Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Deroanne, Claude
Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation
Language :
English
Title :
Milk fat globule membrane and buttermilks: from composition to valorization
Publication date :
2010
Journal title :
Biotechnologie, Agronomie, Société et Environnement
ISSN :
1370-6233
eISSN :
1780-4507
Publisher :
Presses Agronomiques de Gembloux, Gembloux, Belgium
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