Table 8 - uploaded by Ravinder Kumar
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Lactic acid (LA) is one of the primary metabolites that is considered to be a natural product derived from microorganisms such as Lactic Acid Bacteria (LAB). The most prominent LA-producing LAB is the genus of Lactobacillus spp. and is found in almost all dairy products along with non-dairy food products. The application of LA can be found in vario...
Prebiotic galactooligosaccharides (GOS) are reportedly present in human milk and elicits bacterial growth i.e. beneficial bacteria in human intestines. The aim of the present study was to produce GOS through trans-galactosylation and the development of GOS based buttermilk. The trans-galactosylation process was carried out in pasteurized milk (100...
![Distribution of aflatoxin M] during buttermaking.](publication/311336426/figure/tbl1/AS:11431281112902775@1673585076353/Distribution-of-aflatoxin-M-during-buttermaking_Q320.jpg)
Butter-like spread, non-fat dried milk and dried buttermilk were prepared from cream, skim milk and buttermilk that were naturally contaminated with aflatoxin M1 (AFM1). Four batches of butter-like spread were prepared from pasteurized cream in a home-style churn. Cream, buttermilk, spread and water from two rinses were monitored for weight and AFM...
Ayurveda gives so importance to Pathya Kalpana as it would be the supreme medicine. Life cannot be sustained without Pathya (wholesome) even with medicines consumed 1. The Khada(Khala) preparation is a good choice in digestive disorders of all kinds and is a cross between food and medicine, an example of diet therapy. Khada is known as 'Mukkudi' am...
Prebiotic Galacto-oligosacchrides (GOS) are reportedly present in human milk and elicits bacterial growth i.e. beneficial bacteria in human intestines. The aim of the present study was to produce GOS through trans-galactosylation and development of GOS based buttermilk. The trans-galactosylation process was carried out in pasteurized milk (100 ºC)...
Citations
... Buttermilk (BM), which is the serum phase generated during the production of butter, is produced in approximately equal parts as butter [1]. The Canadian dairy industry produced 118,235 metric tons of butter in 2020 [2], leading to an estimated equal volume of BM, while global BM production has been estimated at about 3.2 million tons per annum [3]. Despite the large quantities produced every year, BM is still undervalued. ...
Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.
... Metabolic pathways of a homofermentative and b heterofermentative LAB in glucose[53] Biomass Conv. Bioref. ...
The increasing production of plastics has raised concerns over the depletion of fossil fuels. In addition, the environmental issues associated with the improper management of plastic waste are increasingly alarming. Therefore, there is a sharp rise of researches conducted on one of the most promising biopolymers for the production of biodegradable plastics, which is known as polylactic acid (PLA). Subsequently, this has led to an increased interest in the production of its monomer, lactic acid (LA). However, the high production cost of LA has been limiting its large-scale manufacturing. The utilization of expensive raw materials and complicated downstream processes have led to the high overall production cost of LA. This review explores the potential of 3G feedstock, specifically macroalgae biomass, as a substrate for LA production. Then, the recent technological advancements for LA production and the challenges currently faced in the LA industry are addressed. Lastly, the sustainability aspect of macroalgae biomass is evaluated economically and environmentally by utilizing engineering tools such as life cycle assessment and exergy analysis, which represent the highlights of this review paper.
... Exact quantity of production of buttermilk is not assessed; however, the quantity of production of buttermilk can be predicted on the basis of production of butter. Approximately 6.5-7.0% of total milk produced worldwide is used for the preparation of butter that yields high bulks of buttermilk as a by-product (around 3.2 million tons/annum) [4]. ...
... Usually, the adjustment of casein and fat ratio for the preparation of hard varieties of cheese such as, Cheddar and Gouda is done with skim milk. Though, SCBM can be used to replace skim milk in the preparation of hard cheese but studies have shown that it resulted in soft body which was due to the reason that buttermilk contains higher amount of fat globule membrane materials (Kumar et al., 2015). Cheddar cheese prepared by combining buffalo milk and SCBM along with starter culture @ 2% as well as rennet @ 4.5 g/100 kg of milk and incubated at temperature at 33°C helps improving texture of the cheese (Joshi and Thakar, 1996a). ...
In recent years there is a growing awareness in the development of reduced-fat or fat-free food products as people are getting more health conscious and are motivated to consume low-fat products in order to ensure overall good wellbeing. Use of dairy by-products such as whey, buttermilk, ghee residue in different foods improves the nutritional value, enhances consumer appeal and provides various functional features. Despite having the high nutritive value, most of the times, dairy by-products are considered as a waste at the industry level as well as at the domestic level. Therefore, developing a close and technologically meaningful working relationship among the industrially oriented dairy producer and the food processor is very important for designing of innovative as well as functional food products by utilizing dairy by-products in an economical way
... In addition, buttermilk is also considered as an excellent source of nutritional elements such as minerals (potassium, phosphorus, and calcium), vitamin B12, riboflavin, enzymes, and protein [13]. Moreover, buttermilk has a fresh and piquant taste and has applications in a wide variety of foods such as refreshing drinks, low fat yogurt, cheese, ice cream, nutritious bakery products, 2 International Journal of Food Science and confectionaries [14]. Furthermore, buttermilk has several therapeutic potentials such as cholesterol reduction, blood pressure reduction, antiviral effects, and anticancer effects [15][16][17]. ...
The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced water absorption capacity, dough development time, gelatinization temperature, and peak viscosity, whereas it reduced the dough stability and temperature at peak viscosity. Supplementation of wheat flour with 30% buttermilk significantly ( P ≤ 0.05) enhanced the physical properties of pan bread compared to nonsupplemented control. Incorporation of different percentages of buttermilk in bread formulation concomitantly ( P ≤ 0.05) increased protein, oil, and ash contents and it reduced the carbohydrate contents of both types of bread. Incorporation of 60 and 100% of buttermilk in bread formula showed low scores of all sensory attributes compared to control and 30% buttermilk containing pan and pita bread. In conclusion, supplementation of bread formulas with 30% buttermilk is recommended for improving the nutritional and sensorial qualities of pan and pita bread.
The milk fat globule membrane (MFGM), which surrounds and stabilizes the fat globules, is released in buttermilk during cream churning. MFGM has many health benefits due to its composition being rich in phospholipids and membrane proteins. Many techniques have been tried to separate the MFGM from the remaining milk solids non-fat, but they are challenging to carry out at an industrial scale. This research proposes a new approach to separating MFGM from buttermilk. This paper assessed the efficacy of hydroxyapatite (HA) cristal in interacting with MFGM isolates obtained from either raw or pasteurized cream. Different HA to MFGM ratios were used (10:1 and 20:1) to determine the impact of HA concentration on the adsorption. The results showed a very high affinity of the MFGM for HA and suggested the potential for its separation from buttermilk to improve its valorization.
An enormous amount of waste cooking oil is released due to food frying and cooking activities in general households and restaurants. This adds to the global burden of environmental pollution. Furthermore, the drainage of this cooking oil into water resources leads to accumulation of oil on the water surface preventing the exchange of oxygen between the atmosphere and water. This phenomenon is commonly known as eutrophication. This pollution adversely affects the life cycle of aquatic organisms. The process of frying causes occurrence of some critical reactions of hydrolysis, and oxidation consequently affecting the nutritional quality of oil, making the oil unfit for human consumption. Waste cooking oil can be explored as a raw material substrate for synthesis of commercially viable substances like biosurfactants, biopolymers, green chemicals, lubricants, and microbial lipids. This bioremediation of waste cooking oil will contribute to the lowering of imbalance in the ecosystem and production of value-added industrial chemicals.
