A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

Abstract

The use of a ceramic microfiltration (MF) membrane for the fractionation of buttermilk and whey buttermilk obtained from pilot scale churning of cream and whey cream from industrial sources has been studied. Whey buttermilk contained comparable amounts of phospholipids compared to regular buttermilk but its protein content was lower due to the absence of caseins. However, it was found that lipid content of whey cream did vary significantly between lots resulting in important variations in the fat content of whey buttermilk. A twofold MF concentration of regular buttermilk doubled its phospholipids content whereas that of whey buttermilk was increased by 50%. The overall efficiency of the MF processing of regular buttermilk was limited by the amount of caseins retained by the MF membrane. Analysis of the protein profile of permeates and retentates showed that the transmission of milk fat globule membrane proteins by the MF membrane was lower when using whey buttermilk as compared to regular buttermilk possibly indicating the influence of casein micelles in fractionation or some structural differences between both products.

Towards infant formula biomimetic of human milk structure and digestive behaviour

“…These fractions can be concentrated thanks to the development of micro and ultrafiltration technologies (Morin et al, 2006(Morin et al, , 2007a(Morin et al, , 2007bGassi et al, 2016). These compounds…”

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

“…Sphingomyelin is primarily located in the outer membrane of the MFGM and is present in higher percentages in milk derived from cows fed with unsaturated fatty acids due to the presence of smaller globules and consequently more surface area (Lopez et al, 2008). Some studies indicate that starter cultures may contribute to the amount of PL, especially sphingomyelin, present in dairy products and by-products (Umemoto and Sato, 1973;Morin et al, 2006); however, another research group found similar sphingolipid concentrations in the raw material and the final fermented product, indicating that starter cultures do not contribute to SM in dairy foods (Ahn and Schroeder, 2002). In the contrary, they degrade some phospholipids, and thereby, explain the presence of phosphatidic acid in fermented foods.…”

“…Microfiltration features a pressure-driven membrane filtration, with pressure less than one bar and membrane pore size between 10 -1 -10 1 µm, which is commonly used for the removal of bacteria and separation of macro molecules (Corredig et al, 2003;Morin et al, 2006). In the dairy industry, this is employed to remove lipids from whey for production of whey protein concentrate (WPC).…”

“…Such effects were attributed to the compositional difference between these two ingredients (Roesch et al, 2004). Morin et al (2006) fractionated buttermilk and whey buttermilk using microfiltration, resulting in two-fold and 50% increases in phospholipid concentration, respectively. Another study by the same group used washed cream to remove some of the caseins and whey proteins that disturb milk fractionation.…”

“…Health benefits of MFGM components (adapted from Dewettinck et al, 2008;Fong et al, 2007;Jiménez-Flores and Brisson, 2008;Michalski and Caroline, 2006 ;Riccio, 2004;Pan et al, 2006;Spitsberg, 2005 Table 6. Phospholipid and protein composition in dairy products (adapted from Dewettinck et al, 2008;Fong et al, 2007;Jiménez-Flores, 2009;Morin et al, 2006 …”