Premium
Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics
Author(s) -
Ali Abdelmoneim H
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12572
Subject(s) - dairy industry , food science , food industry , chemistry , human health , european union , composition (language) , functional food , business , microbiology and biotechnology , biology , international trade , medicine , linguistics , philosophy , environmental health
Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2 million tonnes were produced within the European Union in 2015. Recently, buttermilk has gained increasing attention due to its unique structure, characteristics, and promising applications. It is classified as a functional food because it contains water‐soluble components, polar lipids and milk fat globule membranes. This review is focused on buttermilk composition, global production, and applications in several food industries. Furthermore, the beneficial characteristics of buttermilk for human health are highlighted.