Mixing sweet cream buttermilk with whole milk to produce cream cheese

Bahrami, Masoud; Ahmadi, Dariush; Beigmohammadi, Faranak; Hosseini, Fakhrisadat

doi:10.1515/ijafr-2015-0008

Cited by 19 publications

(28 citation statements)

References 9 publications

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“…Similar range (17.1–19.8%) during the production of fresh cheese from buttermilk and milk mixes was obtained by Bahrami et al . (). These fluctuations may be caused by differences in the acidity and chemical composition of buttermilks.…”

Section: Resultsmentioning

confidence: 97%

“…The lower content of fat in our study is explained by a substitution of full‐fat milk with low in fat buttermilk (Bahrami et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…The studies on the use of buttermilk in cheese processing indicate that buttermilk addition leads to softer texture of obtained curd (Poduval and Mistry ; Bahrami et al . ; Hickey et al . ).…”

Section: Resultsmentioning

confidence: 99%

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The use of buttermilk as a raw material for cheese production

Skryplonek

Dmytrów

Mituniewicz‐Małek

2019

Int J of Dairy Tech

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Buttermilk is dairy by-product of butter production. The study aimed to analyse the quality properties of commercial buttermilk and its usefulness as a raw material for Quark cheese production. Within the study, 6 kinds of buttermilk were tested and used for cheese production. Evaluation of cheese quality included physico-chemical, rheological and sensory analyses. Buttermilk properties were varied and corresponded with the diversification of cheese characteristics. Production yield was 17.2-22.7%, water content 68.1-75.8% and pH 4.09-4.43. The texture was diversified; however, all samples had good sensory quality. The research has shown that buttermilk is a good raw material for cheese production.

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Section: Resultsmentioning

confidence: 97%

“…The lower content of fat in our study is explained by a substitution of full‐fat milk with low in fat buttermilk (Bahrami et al . ).…”

Section: Resultsmentioning

confidence: 97%

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The use of buttermilk as a raw material for cheese production

Skryplonek

Dmytrów

Mituniewicz‐Małek

2019

Int J of Dairy Tech

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“…The results showed that the best range for fortification using sweet‐cream buttermilk was 20−25% (Bahrami et al . ).…”

Section: Applications and Beneficial Health Characteristics Of Buttermentioning

confidence: 97%

“…The cream cheese manufactured by using 25 and 30% sweet-cream buttermilk had the highest yields. The results showed that the best range for fortification using sweet-cream buttermilk was 20À25% (Bahrami et al 2015).…”

Section: Applications Of Buttermilk In the Food Industrymentioning

confidence: 99%

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Ali

2018

Int J of Dairy Tech

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Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2 million tonnes were produced within the European Union in 2015. Recently, buttermilk has gained increasing attention due to its unique structure, characteristics, and promising applications. It is classified as a functional food because it contains water‐soluble components, polar lipids and milk fat globule membranes. This review is focused on buttermilk composition, global production, and applications in several food industries. Furthermore, the beneficial characteristics of buttermilk for human health are highlighted.

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Mixotrophic and heterotrophic growth of Galdieria sulphuraria using buttermilk as a carbon source

Occhipinti

Signore²,

Canziani³

et al. 2023

J Appl Phycol

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The growth of the polyextremophile red microalga Galdieria sulphuraria ACUF 064 was evaluated under mixotrophy and heterotrophy in a 13-L lab-scale stirred photobioreactor, using buttermilk as a carbon source. Beforehand, G. sulphuraria ACUF 064 growth on glucose, galactose and lactose was evaluated. No significant differences were observed in terms of growth when lactose, glucose or galactose was used as a carbon source. Overall, the biomass yield on carbon was 70% higher in mixotrophy than heterotrophy for galactose (2.0 gx gC−1) and lactose (2.0 gx gC−1), while it was similar for glucose (1.5 gx gC−1). At the same time, the yield of biomass on nitrogen for cultures grown in lactose was the lowest in comparison to all the other tested substrates. This was also supported by a higher C-phycocyanin content, with 5.9% wC-PC/wx as the highest value in mixotrophy. A preliminary experiment in flasks under mixotrophic conditions with different buttermilk dilutions revealed that a dilution ratio of 40% v/v of buttermilk (corresponding to 2.0 gC L−1) was optimal for biomass production. Finally, G. sulphuraria ACUF 064 was grown in the optimal buttermilk dilution ratio in a 13 L photobioreactor. The highest biomass productivity was also obtained in mixotrophy (0.55 gx L−1 d−1), corresponding to a carbon removal of 61%. Overall, lactose-containing substrates such as buttermilk hold promise as a substrate for the growth of G. sulphuraria while revalorizing an industrial effluent.

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Mixing sweet cream buttermilk with whole milk to produce cream cheese

Cited by 19 publications

References 9 publications

The use of buttermilk as a raw material for cheese production

The use of buttermilk as a raw material for cheese production

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Mixotrophic and heterotrophic growth of Galdieria sulphuraria using buttermilk as a carbon source

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