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Microfiltration of Buttermilk and Washed Cream Buttermilk for Concentration of Milk Fat Globule Membrane Components

P. Morin^*,1, M. Britten^*, R. Jiménez-Flores and Y. Pouliot

^* Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St-Hyacinthe, PQ, Canada, J2S 8E3
Dairy Products and Technology Center, California Polytechnic State University, San Luis Obispo 93407
STELA Dairy Research Group, Institute of Nutraceuticals and Functional Foods (INAF), Université Laval, Quebec City, PQ, Canada, G1K 7P4

¹ Corresponding author: morinpi{at}agr.gc.ca

Buttermilk, the by-product from butter manufacture, has gained much attention lately because of the application potential of its milk fat globule membrane (MFGM) components as health ingredients. Microfiltration (MF) has been studied for buttermilk fractionation because of its ability to separate particles from dissolved solutes. However, the presence in this by-product of skim milk solids, especially casein micelles, restricts concentration of MFGM. The use of cream washed with skim milk ultrafiltrate to produce buttermilk with lower casein content was studied as well as fractionation of this buttermilk by MF. Results have shown that washing the cream prior to churning yields buttermilk with 74% less protein than normal cream buttermilk. Analysis of the protein profile of washed cream buttermilk revealed that caseins and whey proteins were the main classes of proteins removed. The MF of washed cream buttermilk resulted in permeation fluxes 2-fold higher than with normal cream buttermilk. The second separation of the cream induced high losses of phospholipids in the skim phase. However, retention of remaining phospholipids in washed cream buttermilk by the MF membrane was higher resulting in a phospholipids concentration factor 66% higher than that of normal cream buttermilk. The results presented in this study highlight the impact of casein micelles on the separation of MFGM components as well as their effect on permeation flux during MF.

Key Words: buttermilk • microfiltration • cream • milk fat globule membrane

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				P. Morin, Y. Pouliot, and M. Britten Effect of Buttermilk Made from Creams with Different Heat Treatment Histories on Properties of Rennet Gels and Model Cheeses J Dairy Sci, March 1, 2008; 91(3): 871 - 882. [Abstract] [Full Text] [PDF]