Review article
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.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
Abstract
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.
Keywords
whey; buttermilk; beverages; bioactive peptides; milk fat globule membrane (MFGM)
Hrčak ID:
233417
URI
Publication date:
27.12.2019.
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