Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt

Abstract

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.

Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream

“…It did not agree with what was found by [3]. which found that the percentage of protein is 1.3%, and fat is 0.8%.With what was mentioned by [21], the percentage of protein and fat in buttermilk is 4.28 and 0.59%. It was shown [1] that MFGM proteins represent about 19% of the milk proteins that have biologically active properties, and the mixing process caused their breakdown, which affected the proportion of proteins [22].…”

“…Against Enterococcus faecalis and E. coli. The increase in consumer demand and desire to consume products that reduce many health problems, including cardiovascular diseases, is one of the most important reasons that prompted the dairy industry to produce low-fat or fat-free milk products , including ice cream, by adjusting the percentage of fat or removing it according to the level required in the product as well as adding ingredients for dry structure, stabilizers, sugar and homogenization, which are important in the stability of the product and giving it strength [8]. Ice cream is one of the desired snacks by consumers, as it consists of sugars, proteins, salts, water, ice crystals, air bubbles and fat globules.…”

Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment

“…High-pressure homogenization is an emerging and relative new technology, which is used to improve quality characteristics of dairy products up to 400 MPa pressure (Loveday et al, 2013;Massoud et al, 2016). When considering conventional homogenization, 15-60 MPa pressure are usually applied in order to ensure homogeneous distribution of milk fat, improve the consistency and stability of the product, achieve whiter colour and reduce the amount of serum separated from the yoghurt (Krebs et al, 2021). Highpressure homogenization process affects the size of milk fat globules, proteins, and polysaccharides, but it also causes the modification of their functional properties.…”

“…Highpressure homogenization process affects the size of milk fat globules, proteins, and polysaccharides, but it also causes the modification of their functional properties. Furthermore, high-pressure homogenization leads to improved properties within yoghurt matrix due to smaller and more uniform fat globules with increased surface area that incorporate into the milk proteins, casein, and denatured whey during gel formation (Krebs et al, 2021;Loveday et al, 2013;Massoud et al, 2016). Additionally, shelf-life of the products is improved by high pressure homogenization which lowers the creaming rate (Serra et al, 2007).…”

“…In the literature reviews, it has been observed that there have been very limited studies with high-pressure homogenization, especially in the production of fermented milk products such as low-fat yoghurt. Krebs et al (2021) stated that high pressure homogenization significantly affects the milk proteins and, thus results in positive changes of the gel microstructure, water holding capacity and textural properties of set-type and stirred yoghurts. On the contrary, Serra et al (2008) stated that yoghurts from high pressure homogenized milk (up to 300 MPa pressure) had lower firmness and higher syneresis than control sample probably due to much lower β-lg denaturation in homogenized milks.…”