Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments. (January 2016)

• Record Type: Journal Article
• Authors: Gassi, Jean Yves; Blot, Marielle; Beaucher, Eric; Robert, Benoit; Leconte, Nadine; Camier, Bénédicte; Rousseau, Florence; Bourlieu, Claire; Jardin, Julien; Briard-Bion, Valérie; Lambert, Sophie; Gésan-Guiziou, Geneviève; Lopez, Christelle; Gaucheron, Frédéric
• Is Part Of: International dairy journal. Volume 52(2016:Jan.)
• Page Start: 26
• Page End: 34
• Publication Date: 2016-01
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2015.08.012
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Milk polar lipids (PLs) are poorly utilised as ingredients for human consumption, despite their interesting nutritional and functional properties. The objective of this study was to valorise by-products by developing a technological process able to provide a milk PL-enriched ingredient from industrial fresh liquid butter serum. The process comprised the following successive steps: skimming, heat treatment, acid precipitation of caseins, concentration and purification of whey butter serum by ultrafiltration and diafiltration. The proposed process yields a recovery of 62% of PLs present in the initial butter serum. The final ingredient contained 31.5%, 26% and 34% of PLs, proteins and triacylglycerols (on a dry matter basis). The identified proteins were caseins, whey proteins and proteins from the milk fat globule membrane. This process will allow the preparation of a milk PL-rich ingredient for food applications.