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https://doi.org/10.17113/ftb.57.04.19.6460

Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

Irena Barukčić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia
Katarina Lisak Jakopović orcid id orcid.org/0000-0002-8465-5551 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia
Rajka Božanić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia


Puni tekst: engleski pdf 319 Kb

str. 448-460

preuzimanja: 488

citiraj

Puni tekst: hrvatski pdf 319 Kb

str. 448-460

preuzimanja: 406

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Sažetak

Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

Ključne riječi

whey; buttermilk; beverages; bioactive peptides; milk fat globule membrane (MFGM)

Hrčak ID:

233417

URI

https://hrcak.srce.hr/233417

Datum izdavanja:

27.12.2019.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.675 *