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Review
. 2019 Dec;57(4):448-460.
doi: 10.17113/ftb.57.04.19.6460.

Valorisation of Whey and Buttermilk for Production of Functional Beverages - An Overview of Current Possibilities

Irena Barukčić  1 , Katarina Lisak Jakopović  1 , Rajka Božanić  1
Affiliations
Review

Valorisation of Whey and Buttermilk for Production of Functional Beverages - An Overview of Current Possibilities

Irena Barukčić et al. Food Technol Biotechnol. 2019 Dec.

Abstract

Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point +of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

Keywords: beverages; bioactive peptides; buttermilk; milk fat globule membrane (MFGM); whey.

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