Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
2016
Gassi, Jean Yves | Blot, Marielle | Beaucher, Eric | Robert, Benoît | Leconte, Nadine | Camier, Bénédicte | Rousseau, Florence | Bourlieu, Claire | Jardin, Julien | Briard-Bion, Valérie | Lambert, Sophie | Gésan-Guiziou, Geneviève | Lopez, Christelle | Gaucheron, Frédéric
Milk polar lipids (PLs) are poorly utilised as ingredients for human consumption, despite their interesting nutritional and functional properties. The objective of this study was to valorise by-products by developing a technological process able to provide a milk PL-enriched ingredient from industrial fresh liquid butter serum. The process comprised the following successive steps: skimming, heat treatment, acid precipitation of caseins, concentration and purification of whey butter serum by ultrafiltration and diafiltration. The proposed process yields a recovery of 62% of PLs present in the initial butter serum. The final ingredient contained 31.5%, 26% and 34% of PLs, proteins and triacylglycerols (on a dry matter basis). The identified proteins were caseins, whey proteins and proteins from the milk fat globule membrane. This process will allow the preparation of a milk PL-rich ingredient for food applications.
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