36.3 Valorization of Buttermilk

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36.3.1.8

Probiotic Drinks

Buttermilk cultured with suitable probiotic strains has successfully demonstrated

the utility and health benefits with a significant decrease in low density cholesterol

levels in the serum and liver, with concurrent increase in high-density lipoproteins

in animal systems [22]. In another investigation, buttermilk supplemented with

Lactobacillus reuteri (1%) did not show any change in composition and sensory

attributes [23]. Thus, there is ample scope for exploring the use of other pro-

biotic strains for the preparation of probiotic buttermilk with potential health

attributes.

36.3.1.9

Dried Buttermilk

Dried buttermilk can be prepared from the sweet, sour, and high-acid butter milk.

It provides desirable flavor, helps in incorporation of air into the product, and aids

in development of browning during baking. Furthermore, buttermilk powder has

techno-functional abilities such as water binding, emulsification, and improving vis-

cosity of lightly whipped products such as ice cream, pudding, sauces, beverages, and

chocolates.

Both low-acid and high-acid versions of SCBM in powder form have been reported.

The basic difference is that, for the latter, the pasteurized/concentrated SCBM is

pre-inoculated with 1–5% Lactobacillus bulgaricus with agitation, to enhance the

acidity (equivalent to 10–12% in the dry product) of the product. Both spray and

drum drying can be used to dry the powder to <5% moisture content. The drying

process has to be carefully monitored to avoid excessive browning and maintain a

high solubility index in the powder. Other than food applications, the powder can

also be used as an ingredient in poultry or animal feed formulations.

36.3.2

Buttermilk as Encapsulating Agent

The components of buttermilk such as phospholipids, casein colloids, whey pro-

tein, and other minor peptides make it an excellent encapsulating material, since

each of these components possesses good emulsification ability. Hence, buttermilk

has been evaluated as a shell constituent for the microencapsulation of certain oils

such as omega-3 fatty acids rich oils. Augustin et al. [24] reported that whole butter-

milk powder was a better encapsulating agent than high-heat SMP when used as an

encapsulating medium for omega-3 fatty acids (fish oil). This was attributed to the

enhanced pH values and changes during the heat treatment of buttermilk.

The shelf life viability of Lactobacillus rhamnosus GG (LGG), one of the most

documented probiotics, was preserved by a special encapsulation approach using

regular buttermilk proteins (RBMPs). Airbrushing technique was used to prepare

LGG-loaded alginate microcapsules, which were then coated with a layer of RBMP

[25]. These microcapsules were found to be stable under lyophilization, while main-

taining the probiotic count even after a month of storage. The developed microcap-

sules were also stable under simulated gastrointestinal conditions, thereby exhibit-

ing the protective role of RBMP on LGG.