Reference : Milk fat globule membrane and buttermilks: from composition to valorization
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/61621
Milk fat globule membrane and buttermilks: from composition to valorization
English
Vanderghem, Caroline mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Bodson, Pascal [> >]
Danthine, Sabine mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Paquot, Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Deroanne, Claude [> >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
2010
Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE]
Presses Agronomiques de Gembloux
14
3
485-500
Yes (verified by ORBi)
International
1370-6233
Gembloux
Belgique
[en] Milk fat globule membrane ; buttermilk; butter serum; ; polar lipids; technofunctional properties; emulsifying properties
[en] Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM). The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products.
Researchers
http://hdl.handle.net/2268/61621
also: http://hdl.handle.net/2268/103269

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