Aspects of buttermilk phospholipids separation and utilization
Abstract
Buttermilk treatment and utilization is one of the major issues for milk industry. Buttermilk phospholipids forming milk fat globule membranes is one of the most valuable class of substances. This article reviews the need of phospholipid separation from buttermilk showing why buttermilk is the perfect source for it. Such membrane methods as ultrafiltration and microfiltration allow for successful phospholipids preparation from milk sources. The efficacy can be improved by additional operations, such as hydrolysis. Prepared concentrates can be used as emulsifying or stabilizing agents for pharmaceutical, food and cosmetic products replacing siy lecithin. Milk phospholipid concentrates are valuable component of functional nutrition for sportsmen and kids. Development of new treatment techniques for buttermilk will allow to create the new product with high value and at the same time decreases the costs related to buttermilk utilization.
About the Authors
A. I. Vasilkevich
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Vasilkevich Aleksei I. — graduate student
29, Kozlova st., 220037, Minsk, Republic of Belarus
O. V. Dymar
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Dymar Oleg V. — ing., Рh.D, D.E.Sc., Professor, Chief Researcher
29, Kozlova st., 220037, Minsk, Republic of Belarus
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Review
For citations:
Vasilkevich A.I., Dymar O.V. Aspects of buttermilk phospholipids separation and utilization. Food Industry: Science and Technology. 2020;13(2):69-77. (In Russ.)
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