Composition, Fractionation, Techno-Functional Properties and Applications of Milk Fat Globule Membrane–Derived Material

Oliveira, Diana; O’Mahony, James A.

doi:10.1007/978-3-030-48686-0_6

Cited by 3 publications

(1 citation statement)

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“…The major by-products of the dairy industry are cheese whey, skimmed milk, buttermilk (BM), and butterserum (BS). Specifically, cheese whey is the by-product of cheesemaking and skimmed milk is obtained from cream manufacture, while BM and BS consist of the aqueous phases released during butter and butteroil production, respectively [1,14]. In recent years, much attention has been paid to BM and BS as potential sources for the isolation of MFGM.…”

Section: Introductionmentioning

confidence: 99%

Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process

Señoráns

Gallo

Calvo

et al. 2023

Foods

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Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Thus, in view of the growing need to reduce by-products and waste, it is crucial to foster research aimed at the valorization of dairy by-products rich in MFGM. For this purpose, all the by-products coming from butter and butter oil production (from raw milk to the related by-products) were used to study the MFGM isolated fractions, followed by their characterization through a combined lipidomic and proteomic approach. The patterns of polar lipids and proteins indicated that buttermilk (BM), butterserum (BS), and their mix (BM-BS blend) are the most suitable by-products to be employed as starting material for the isolation and purification of MFGMs, thus obtaining MFGM-enriched ingredients for the manufacture of products with high biological activity.

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Section: Introductionmentioning

confidence: 99%