Main content area

Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes

Morin, P., Jiménez-Flores, R., Pouliot, Y.
International dairy journal 2007 v.17 no.10 pp. 1179-1187
food processing, milk composition, microstructure, buttermilk, milk fat, fat globules, pasteurization, spray drying, lipid composition, phospholipids, cream, whey protein
The effect of cream pasteurization on the composition and microstructure of buttermilk after pasteurization, evaporation and spray-drying was studied. The composition of milk fat globule membrane (MFGM) isolated from buttermilk samples was also characterized. Pasteurization of cream resulted in higher lipid recovery in the buttermilk. Spray-drying of buttermilk had a significant effect on phospholipid content and composition. After spray-drying, the phospholipid content decreased by 38.2% and 40.6%, respectively in buttermilk from raw or pasteurized cream when compared with initial buttermilks. Pasteurization of cream resulted in the highest increase in whey protein recovery in MFGM isolates compared with all other processing steps applied on buttermilk. A reduction in phospholipid content was also observed in MFGM isolates following spray-drying. Transmission electron microscopy of the microstructure of buttermilks revealed extremely heterogeneous microstructures but failed to reveal any effect of the treatments.