Buttermilk and its use by the food industry
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/873 |
Resumo: | The Brazilian dairy sector accounts for a significant portion of the national economy, supplying the domestic and foreign markets with a wide variety of products and consequently generating waste. Among these stand out the buttermilk, generated in the processing of butter during the whipping of the cream and with a greater polluting potential than the whey. Therefore, the industry is looking for alternatives to use these as co-products. Buttermilk presents the composition, technological and functional characteristics that make it an excellent ingredient to be used by the industry. Due to this, a theoretical survey was carried out in this work and a summary was elaborated regarding the applications involving buttermilk in different products. The information was collected based on articles, theses, and dissertations from the last 15 years using descriptors in English and Portuguese. After the preliminary selection, a more in-depth analysis was carried out to select only those surveys that presented sensory, physical-chemical, and technological results related to the use of buttermilk. The results showed that it is possible to apply in foods such as bread and various dairy products such as yogurt, fermented milk, cheeses, ice cream, and others. The effect on the sensory aspect varies a lot in relation to the concentration of buttermilk used and the increase in calcium, proteins, and functional compounds together with the addition are almost always observed. It also proves the possibility of use for the composition of microencapsulation of oils for infant formulations. It is concluded that buttermilk can be explored by the food industry for different purposes, contributing positively to the environment. |
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Buttermilk and its use by the food industryO leitelho e sua utilização pela indústria de alimentosco-product; butter serum; bakery; dairy product.coproduto; soro de manteiga; panificação; derivado lácteo.The Brazilian dairy sector accounts for a significant portion of the national economy, supplying the domestic and foreign markets with a wide variety of products and consequently generating waste. Among these stand out the buttermilk, generated in the processing of butter during the whipping of the cream and with a greater polluting potential than the whey. Therefore, the industry is looking for alternatives to use these as co-products. Buttermilk presents the composition, technological and functional characteristics that make it an excellent ingredient to be used by the industry. Due to this, a theoretical survey was carried out in this work and a summary was elaborated regarding the applications involving buttermilk in different products. The information was collected based on articles, theses, and dissertations from the last 15 years using descriptors in English and Portuguese. After the preliminary selection, a more in-depth analysis was carried out to select only those surveys that presented sensory, physical-chemical, and technological results related to the use of buttermilk. The results showed that it is possible to apply in foods such as bread and various dairy products such as yogurt, fermented milk, cheeses, ice cream, and others. The effect on the sensory aspect varies a lot in relation to the concentration of buttermilk used and the increase in calcium, proteins, and functional compounds together with the addition are almost always observed. It also proves the possibility of use for the composition of microencapsulation of oils for infant formulations. It is concluded that buttermilk can be explored by the food industry for different purposes, contributing positively to the environment.O setor lácteo brasileiro responde por uma parcela significativa na economia nacional, suprindo o mercado interno e externo com uma grande variedade de produtos, e consequentemente gerando resíduos. Destes se destacam o leitelho, gerado no processamento da manteiga, na etapa de batimento do creme, e com maior potencial poluidor que o soro. Por isso, a indústria busca alternativas para a sua utilização como coproduto. O leitelho apresenta em sua composição características tecnológicas e funcionais que o torna um excelente ingrediente a ser aproveitado pela indústria. Devido a isso, realizou-se neste trabalho um levantamento teórico e elaborou-se um resumo a respeito das aplicações envolvendo leitelho em diferentes produtos. As informações foram coletadas com base em artigos, teses e dissertações dos últimos 15 anos utilizando descritores em inglês e português. Após a seleção preliminar, uma análise mais profunda foi realizada com o objetivo de selecionar apenas aquelas pesquisas que apresentavam resultados sensoriais, físico-químicos e tecnológicos decorrentes do uso do leitelho. Os resultados mostraram que é possível a aplicação do leitelho em alimentos como pães, e diversos derivados lácteos como iogurte, leite fermentado, queijos, sorvete e outros. O efeito no aspecto sensorial varia muito em relação a concentração de leitelho utilizada e quase sempre é observado incremento de cálcio, proteínas e compostos funcionais juntos da adição. Ficou comprovado também a possibilidade de uso para microencapsulação de óleos para formulações infantis. Conclui-se que o leitelho pode ser explorado pela indústria de alimentos para diferentes fins, contribuindo de forma positiva com o meio ambiente.ILCTMachado, Ezequiel LuizRamos, Gaspar Dias MonteiroAntunes, Veridiana de Carvalho2022-04-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/87310.14295/2238-6416.v77i1.873Journal of Candido Tostes Dairy Institute; v. 77, n. 1 (2022); 43-54Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 1 (2022); 43-542238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/873/578https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/873/417Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2023-04-25T14:59:20Zoai:oai.rilct.emnuvens.com.br:article/873Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2023-04-25T14:59:20Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Buttermilk and its use by the food industry O leitelho e sua utilização pela indústria de alimentos |
title |
Buttermilk and its use by the food industry |
spellingShingle |
Buttermilk and its use by the food industry Machado, Ezequiel Luiz co-product; butter serum; bakery; dairy product. coproduto; soro de manteiga; panificação; derivado lácteo. |
title_short |
Buttermilk and its use by the food industry |
title_full |
Buttermilk and its use by the food industry |
title_fullStr |
Buttermilk and its use by the food industry |
title_full_unstemmed |
Buttermilk and its use by the food industry |
title_sort |
Buttermilk and its use by the food industry |
author |
Machado, Ezequiel Luiz |
author_facet |
Machado, Ezequiel Luiz Ramos, Gaspar Dias Monteiro Antunes, Veridiana de Carvalho |
author_role |
author |
author2 |
Ramos, Gaspar Dias Monteiro Antunes, Veridiana de Carvalho |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Machado, Ezequiel Luiz Ramos, Gaspar Dias Monteiro Antunes, Veridiana de Carvalho |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
co-product; butter serum; bakery; dairy product. coproduto; soro de manteiga; panificação; derivado lácteo. |
topic |
co-product; butter serum; bakery; dairy product. coproduto; soro de manteiga; panificação; derivado lácteo. |
description |
The Brazilian dairy sector accounts for a significant portion of the national economy, supplying the domestic and foreign markets with a wide variety of products and consequently generating waste. Among these stand out the buttermilk, generated in the processing of butter during the whipping of the cream and with a greater polluting potential than the whey. Therefore, the industry is looking for alternatives to use these as co-products. Buttermilk presents the composition, technological and functional characteristics that make it an excellent ingredient to be used by the industry. Due to this, a theoretical survey was carried out in this work and a summary was elaborated regarding the applications involving buttermilk in different products. The information was collected based on articles, theses, and dissertations from the last 15 years using descriptors in English and Portuguese. After the preliminary selection, a more in-depth analysis was carried out to select only those surveys that presented sensory, physical-chemical, and technological results related to the use of buttermilk. The results showed that it is possible to apply in foods such as bread and various dairy products such as yogurt, fermented milk, cheeses, ice cream, and others. The effect on the sensory aspect varies a lot in relation to the concentration of buttermilk used and the increase in calcium, proteins, and functional compounds together with the addition are almost always observed. It also proves the possibility of use for the composition of microencapsulation of oils for infant formulations. It is concluded that buttermilk can be explored by the food industry for different purposes, contributing positively to the environment. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-25 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/873 10.14295/2238-6416.v77i1.873 |
url |
https://www.revistadoilct.com.br/rilct/article/view/873 |
identifier_str_mv |
10.14295/2238-6416.v77i1.873 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/873/578 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/873/417 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 77, n. 1 (2022); 43-54 Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 1 (2022); 43-54 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
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1809738127943663616 |