Emulsification potential of milk fat globule membrane material microfiltrated from buttermilk whey

Asaduzzaman, M. and Haque, M. E. and Haque, M. A. and Mahomud, M. S. and Alam, M. R. (2023) Emulsification potential of milk fat globule membrane material microfiltrated from buttermilk whey. International Food Research Journal (Malaysia), 30. pp. 334-342. ISSN 2231 7546

The emulsification potential of milk fat globule membrane (MFGM) material obtained from buttermilk whey was investigated. A microfiltration technique was applied to recover MFGM material from the whey, a side-stream of the cheese-making process from the buttermilk. During the preparation of O/W emulsions, a constant ratio of protein and oil was maintained, and homogenised at 0/2, 3/2, 9/2, and 15/2 MPa pressures using a twostep homogeniser. Emulsions prepared with buttermilk powder (BMP) and microfiltrated buttermilk whey (MFBMW) showed similar microstructure and rheological properties. The particle distribution and mean diameter (D3,2) were similar for both materials. However, no cream separation was observed for emulsion prepared with MFBMW during 8-day storage. Despite the differences in the composition, MFBMW showed good creaming stability, and similar emulsifying properties to BMP. These results demonstrated the future perspective of whey valorisation in a high food value dairy application.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(02)%202023/05%20-...

Abstract

The emulsification potential of milk fat globule membrane (MFGM) material obtained from buttermilk whey was investigated. A microfiltration technique was applied to recover MFGM material from the whey, a side-stream of the cheese-making process from the buttermilk. During the preparation of O/W emulsions, a constant ratio of protein and oil was maintained, and homogenised at 0/2, 3/2, 9/2, and 15/2 MPa pressures using a twostep homogeniser. Emulsions prepared with buttermilk powder (BMP) and microfiltrated buttermilk whey (MFBMW) showed similar microstructure and rheological properties. The particle distribution and mean diameter (D3,2) were similar for both materials. However, no cream separation was observed for emulsion prepared with MFBMW during 8-day storage. Despite the differences in the composition, MFBMW showed good creaming stability, and similar emulsifying properties to BMP. These results demonstrated the future perspective of whey valorisation in a high food value dairy application.

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Item Type:	Article
AGROVOC Term:	emulsions
AGROVOC Term:	microfiltration
AGROVOC Term:	milk fat
AGROVOC Term:	chemical analysis
AGROVOC Term:	experimental design
AGROVOC Term:	statistical methods
AGROVOC Term:	scientists
AGROVOC Term:	dairy industry
AGROVOC Term:	value added
AGROVOC Term:	technological changes
Geographical Term:	Belgium
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	19 May 2025 08:25
Last Modified:	19 May 2025 08:25
URI:	http://webagris.upm.edu.my/id/eprint/542

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