+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components

Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components

Journal of Dairy Science 90(5): 2132-2140

Buttermilk, the by-product from butter manufacture, has gained much attention lately because of the application potential of its milk fat globule membrane (MFGM) components as health ingredients. Microfiltration (MF) has been studied for buttermilk fractionation because of its ability to separate particles from dissolved solutes. However, the presence in this by-product of skim milk solids, especially casein micelles, restricts concentration of MFGM. The use of cream washed with skim milk ultrafiltrate to produce buttermilk with lower casein content was studied as well as fractionation of this buttermilk by MF. Results have shown that washing the cream prior to churning yields buttermilk with 74% less protein than normal cream buttermilk. Analysis of the protein profile of washed cream buttermilk revealed that caseins and whey proteins were the main classes of proteins removed. The MF of washed cream buttermilk resulted in permeation fluxes 2-fold higher than with normal cream buttermilk. The second separation of the cream induced high losses of phospholipids in the skim phase. However, retention of remaining phospholipids in washed cream buttermilk by the MF membrane was higher resulting in a phospholipids concentration factor 66% higher than that of normal cream buttermilk. The results presented in this study highlight the impact of casein micelles on the separation of MFGM components as well as their effect on permeation flux during MF.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 013255661

Download citation: RISBibTeXText

PMID: 17430910

DOI: 10.3168/jds.2006-832

Related references

Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro. Journal of Dairy Science 96(6): 3488-3497, 2013

A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration. Journal of food engineering 77(3): 521-528, 2006

The milk fat globule membrane of buttermilk A unique ingredient. Journal of Dairy Science 84(Suppl. 1): 143, 2001

Stability to heat of Alfa buttermilk, sour skim milk, and normal sour-cream buttermilk. Molkereiztg. Hildesh, 3: 9, 170-73, 1949

The use of buttermilk and milk fat globule membrane to improve the body and texture of ice-milk. Egyptian Journal of Dairy Science 23(2): 249-257, 1995

Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey. Journal of Dairy Science 90(4): 1662-1673, 2007

Isolation of milk fat globule membrane (MFGM) material by coagulation and diafiltration of buttermilk. International Dairy Journal 63: 88-91, 2016

Effect of buttermilk and milk fat globule membrane on serum and liver lipid levels of rats. Milchwissenschaft 40(5): 273-275, 1985

Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey. Journal of Dairy Science 90(6): 2665-2674, 2007

Isolates from industrial buttermilk: emulsifying properties of materials derived from the milk fat globule membrane. Journal of Agricultural and Food Chemistry 45(12): 4595-4600, 1997

Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk. International Dairy Journal 48: 60-65, 2015

Casein precipitation by acid and rennet coagulation of buttermilk: Impact of pH and temperature on the isolation of milk fat globule membrane proteins. International Dairy Journal 63: 115-123, 2016

Isolation and applications of milk fat globule membrane material: isolation from buttermilk and butter serum. Communications in Agricultural and Applied Biological Sciences 76(1): 111-114, 2011

Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2. Journal of Dairy Science 98(6): 3590-3598, 2015

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids. Dairy Science & Technology 90(4): 449-460, 2010