Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

Author:

Barukčić Irena1ORCID,Lisak Jakopović Katarina1ORCID,Božanić Rajka1ORCID

Affiliation:

1. University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia

Abstract

Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

Publisher

Faculty of Food Technology and Biotechnology - University of Zagreb

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

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