Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Abdelmoneim H. Ali

doi:10.1111/1471-0307.12572

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Abdelmoneim H. Ali

Research output: Contribution to journal › Review article › peer-review

50 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	169-182
Number of pages	14
Journal	International Journal of Dairy Technology
Volume	72
Issue number	2
DOIs	https://doi.org/10.1111/1471-0307.12572
Publication status	Published - May 2019
Externally published	Yes

Keywords

Beneficial health characteristics
Buttermilk
Composition
Food industry applications
Nutritional benefits

ASJC Scopus subject areas

Food Science
Bioengineering
Process Chemistry and Technology

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1111/1471-0307.12572

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abstract = "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.",

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AB - 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.

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KW - Composition

KW - Food industry applications

KW - Nutritional benefits

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Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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