Abstract
The aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter content of milk in the production of low-fat yoghurt. A batch of yoghurt was produced using a starter culture of Lactobacillus delbruecki ssp. bulgaricus and Streptococcus thermophilus. The rates of milk acidification and pH levels were similar for both variants of yoghurt. After chilled storage (21 days), the yoghurt produced from milk supplemented with buttermilk powder was found to contain higher (P ≤ 0.05) levels of lactic acid (1.179%) than that supplemented with skimmed milk (1.154%). The use of buttermilk powder allowed reducing (not significantly, P > 0.05) syneresis in the stored yoghurt. The milk fat in the buttermilk–supplemented yoghurt showed lower (P ≤ 0.05) phospholipids content and exhibited slightly higher phospholipids loss during storage than the yoghurt produced from milk with addition of milk powder. No differences were found between the profile of fatty acids between the yoghurts enriched with skimmed milk powder and those enriched with buttermilk powder. Buttermilk can be used as an additive to produce a novel yoghurt type with modified functional features.Research HighlightsThe use of buttermilk powder did not affect fermentation process, however increased lactic acid content and water-holding capacity of yoghurt.The yoghurts with added buttermilk contained less phospholipids when compared with yoghurts supplemented with milk powder.Buttermilk powder can be incorporated as an ingredient in production of novel yoghurt type with improved functional features.
Highlights
Both milk and dairy products are food items of high nutritional and dietary value due to their biologically active ingredients (Korhonen 2009)
No differences were found between the profile of fatty acids between the yoghurts enriched with skimmed milk powder and those enriched with buttermilk powder
The changes in pH during the process indicated that the acidification rate was slightly higher for milk with skimmed milk powder (MSMP) than for milk with buttermilk powder (MBMP)
Summary
Both milk and dairy products are food items of high nutritional and dietary value due to their biologically active ingredients (Korhonen 2009). The components of the membrane, including polar lipids and MFGM proteins, support the healthy functioning of the body, and may be added to food products to enrich their composition and improve their nutritional and biological values (Anto et al 2020; Conway et al 2014; Contarini and Povolo 2013; Corredig and Dalgleish 1997; Dewettinck et al 2008; Fontecha et al 2020; Spitsberg 2005; Vanderghem et al 2010) Given their functional features, i.e. their structure-forming, emulsifying and water-binding properties, buttermilk and MFGMs can be utilized in cheesemaking, yoghurt-production, and other technological processes (Dewettinck et al 2008; Vanderghem et al 2010)
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