Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder

Abstract

The impact of addition of buttermilk as a nano-powder on the microbiological, texture, microstructure, and antioxidant activity of fermented milk was investigated at day 1 and after 14 days of cold storage. Fermented milk treatments were manufactured from bovine milk fortified with buttermilk powder or buttermilk nano-powder or without fortification. The addition of buttermilk nano-powder increased the viable count of probiotic Lactobacillus casei by 11.61%. Fortification with buttermilk nano-powder resulted in an increase in the viscosity and WHC of fermented milk in rate 60.47 and 44.48%, respectively. High firmness, cohesiveness, springiness, and antioxidant activity were observed in fermented milk fortified with buttermilk nano-powder. Sensorially, all treatments were acceptable. The supplementation of fermented milk with buttermilk nano-powder led to a more compact and dense gel structure accompanied by homogeneous systematic protein aggregate network. Buttermilk nano-powder may be a valuable prospect as a novel ingredient for the development of functional milk products.