Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk

Buttermilk (BM), the by-pro duct of butter making, is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass composition and microstructure of sweet BM to modify tion, syneresis, firmness). The BM and RO BM were fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a hightein, and salt], as well as its protein profile by PAGE distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate BM and RO BM particles were monitored by confocal were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.

Automated summary

This study aimed to enhance the utilization of Buttermilk (BM) by preconcentration using reverse osmosis (RO) and high-pressure homogenization (UHPH), which led to modifications in the composition and structure of BM.