Dried buttermilk containing galactooligosaccharides—process layout and its verification

Čurda, L.; Rudolfová, J.; Štětina, Jiřı́; Dryák, B.

doi:10.1016/j.jfoodeng.2005.07.016

Cited by 24 publications

(22 citation statements)

References 12 publications

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“…Corredig et al. (2004) studied the potential of microfiltration for isolating milk fat globule membrane fractions from buttermilk as food ingredients, whereas Curda et al. (2006) used buttermilk to convert its lactose content into prebiotic galacto‐oligosaccharides, producing buttermilk with 70 g kg −1 of galacto‐oligosaccharides, suggested to be used as component of fermented products with probiotic microflora.…”

Section: Discussionmentioning

confidence: 99%

Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

Burns

Molinari

Beccaria

et al. 2010

Journal of Applied Microbiology

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Aim: To ferment buttermilk, a low‐cost by‐product of the manufacture of butter, with a proteolytic strain of Lactobacillus helveticus, to enhance its value by the production of a functional peptide‐enriched powder. Methods and Results: Buttermilk was fermented with Lact. helveticus 209, a strain chosen for its high proteolytic activity. To enhance the release of peptidic fractions, during fermentation pH was kept at 6 by using NaOH, Ca(CO)3 or Ca(OH)2. Cell‐free supernatant was recovered by centrifugation, supplemented or not with maltodextrin and spray‐dried. The profile of peptidic fractions released was studied by RP‐HPLC. The lactose, Na and Ca content was also determined. The powder obtained was administered to BALB/c mice for 5 or 7 consecutive days, resulting in the proliferation of IgA‐producing cells in the small intestine mucosa of the animals. Conclusions: Buttermilk is a suitable substrate for the fermentation with Lact. helveticus 209 and the release of peptide fractions able to be spray‐dried and to modulate the gut mucosa in vivo. Significance and Impact of the Study: A powder enriched with peptides released from buttermilk proteins, with potential applications as a functional food additive, was obtained by spray‐drying. A novel use of buttermilk as substrate for lactic fermentation is reported.

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Section: Discussionmentioning

confidence: 99%

Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

Burns

Molinari

Beccaria

et al. 2010

Journal of Applied Microbiology

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“…An additional benefit of the suggested procedure involved the utilisation of raw materials‐buttermilk and ultrafiltration permeate, because it was not easy to use them in that time (Čurda et al . ).…”

Section: Nutritional and Beneficial Health Characteristics Of Buttermilkmentioning

confidence: 97%

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Ali

2018

Int J of Dairy Tech

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Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2 million tonnes were produced within the European Union in 2015. Recently, buttermilk has gained increasing attention due to its unique structure, characteristics, and promising applications. It is classified as a functional food because it contains water‐soluble components, polar lipids and milk fat globule membranes. This review is focused on buttermilk composition, global production, and applications in several food industries. Furthermore, the beneficial characteristics of buttermilk for human health are highlighted.

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“…GOS can easily be added to dairy applications such as milk yoghurts, buttermilk (Curda and others 2006), and dairy‐based drinks due to its excellent solubility. In yoghurt, GOS can be added before (set or plain yoghurt) or after fermentation (sweetened or fruit yoghurt).…”

Section: Dairy Productsmentioning

confidence: 99%

Galactooligosaccharides: Novel Components of Designer Foods

Sangwan¹,

Tomar²,

Singh³

et al. 2011

Journal of Food Science

190

149

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Since introduction of functional foods, commercialization of the traditionally used probiotics has ushered in more followers into the new fraternity of sophisticated, health-conscious consumers. In 1995, this was followed by the first introduction of prebiotics. Prebiotics are defined as "a non-digestible feed supplement, beneficially affecting the host by selectively stimulating growth and/or activity in one or a limited number of bacteria in the colon." The number of new product introductions with prebiotics has steeply increased over the last few years. Paradoxically, probiotics have limited applications as these cannot be used in wide range of food products because of their viability issue. Fortunately, prebiotics do not suffer from any such constraint and can be used in a wide range of food products. Probiotics do not have a long shelf life in their active form. In most cases, refrigeration is required to maintain the shelf life. While probiotics are predominantly used in fermented dairy products, the use of prebiotics has expanded into other food categories. Prebiotics have successfully been incorporated in a wide variety of human food products such as baked goods, sweeteners, yoghurts, nutrition bars, and meal replacement shakes. For instance, the introduction of galacto-oligosaccharides (GOS) into baby foods has been very successful. GOS, which are identical to the human milk oligosaccharides, has emerged with strong clinical support for both digestive and immune health. Various aspects related to GOS such as types and functions of functional food constituents with special reference to GOS, their role as prebiotics, and enhanced industrial production through microbial intervention are dealt in this review.

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Dried buttermilk containing galactooligosaccharides—process layout and its verification

Cited by 24 publications

References 12 publications

Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Galactooligosaccharides: Novel Components of Designer Foods

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