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Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk



Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk



Journal of Dairy Science 89(2): 525-536



Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The compositional and functional properties (protein solubility, viscosity, emulsifying and foaming properties) of sweet, sour, and whey buttermilk were determined at different pH levels and compared with those of skim milk and whey. Composition of sweet and cultured buttermilk was similar to skim milk, and composition of whey buttermilk was similar to whey, with the exception of fat content, which was higher in buttermilk than in skim milk or whey (6 to 20% vs. 0.3 to 0.4%). Functional properties of whey buttermilk were independent of pH, whereas sweet and cultured buttermilk exhibited lower protein solubility and emulsifying properties as well as a higher viscosity at low pH (pH

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Accession: 013098971

Download citation: RISBibTeXText

PMID: 16428621

DOI: 10.3168/jds.s0022-0302(06)72115-4


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