Optimizing the use of buttermilk: Towards innovative dairy ingredients

Project summary

Despite rising butter consumption in Quebec, buttermilk, a co-product of butter production, remains under-exploited. The presence of milk fat globule membrane (MFGM) fragments makes it difficult to use in cheese-making, limiting its utilization potential.

This project proposes to develop eco-efficient strategies for separating MFGM from buttermilk by combining ultra-high-pressure homogenization (UHPH) and microfiltration (MF). These processes could optimize the recovery of non-fat solids from buttermilk in cheese-making and enable the production of high-value-added bio-ingredients.

Expected results include an in-depth understanding of the impact of UHPH treatments on buttermilk components, optimization of microfiltration parameters and integration of delipidated (fat-free) proteins into dairy products.

Expected results

The expected outcomes of this research aim to improve the valorization of buttermilk by providing solid data on the separation of the milk fat globule membrane (MFGM). The combined use of ultra-high-pressure homogenization (UHPH) and microfiltration (MF) could optimize the recovery of MFGM’s bioactive components while preserving the techno-functional properties of buttermilk proteins.

The project will generate knowledge on the effects of UHPH and MF parameters, including selectivity, permeability, and membrane fouling, thereby improving fractionation processes. These advances could lead to the production of MFGM-rich concentrates for high-value applications, while the remaining solids could be incorporated into conventional products such as yogurt and cheese.

Main achievements

• Training a Master’s student in food science
• Results presented at the Novalait Forum Techno
• Presentations and posters at national and international conferences, including the Colloque STELA
• Writing scientific articles