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Emulsifying Properties of Fractions Prepared from Commercial Buttermilk by Microfiltration

¹ Department of Food Science, University of Guelph, Ontario, Canada N1H 2W1
² Department of Food Science and Technology, University of Georgia, Athens 30602

Corresponding author: M. Corredig; e-mail: mcorredi{at}uoguelph.ca.

A novel method for the separation of milk-fat globule membrane (MFGM) isolate by microfiltration in the presence of citrate was applied to prepare a fraction to be used to stabilize oil-in-water emulsions. The emulsifying properties of this fraction, containing high amounts of MFGM, were compared with a buttermilk concentrate (BMC) prepared in a similar manner but still containing the original ratio of proteins (caseins, whey proteins, and MFGM). The objective of this work was to determine if the isolation procedure would result in an ingredient with different functionality when compared with BMC. These fractions were incorporated into oil-in-water emulsions at various isolate and oil concentrations. At low concentrations of isolate, MFGM emulsions showed better creaming stability and smaller oil droplet size distribution than whole buttermilk concentrate samples. The difference in stability was attributed to the compositional difference between the 2 ingredients prepared. A selective concentration of MFGM in buttermilk by microfiltration has the potential for the development of ingredients that differ substantially from the ingredients deriving from milk or whey.

Key Words: milk-fat globule membrane • buttermilk • emulsion • casein

Abbreviation key: BMC = buttermilk concentrate (from microfiltration), MFGM = milk-fat globule membrane

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