Related Experiment Video
Updated: Jul 25, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.5K
Valorization of Sour Buttermilk (A Potential Waste Stream): Conversion to Powder Employing Reverse Osmosis and Spray
Subhadip Manik1, Ganga Sahay Meena1, Ashish Kumar Singh1
1Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India.
Membranes
|September 27, 2023
Summary
Sour buttermilk (SBM), a dairy by-product, was successfully transformed into a valuable dried ingredient using reverse osmosis and spray drying. This process enhances its properties and reduces environmental pollution.
Area of Science:
- Dairy Science and Technology
- Food Processing and Engineering
- By-product Valorization
Background:
- Sour buttermilk (SBM) is a significant by-product of ghee production, posing disposal challenges due to low solids and pH.
- Traditional disposal of SBM leads to milk solid loss and environmental pollution.
- Processing SBM is difficult due to its poor heat stability and limited shelf life.
Purpose of the Study:
- To develop an effective method for the valorization of sour buttermilk (SBM) into a novel dried dairy ingredient.
- To overcome the challenges associated with SBM processing, preservation, and utilization.
- To characterize the physicochemical and functional properties of the resulting dried product.
Main Methods:
- Sour buttermilk (SBM) was subjected to thermization, filtration, and defatting.
- Reverse osmosis (RO) was employed for concentrating SBM up to 3.62×.
- Spray drying was used to convert the RO concentrate into sour buttermilk powder (SBMP).
Main Results:
- The developed sour buttermilk powder (SBMP) demonstrated excellent functional properties, including "instant solubility" (3s), high emulsion stability (80.70%), and good water binding capacity (4.34 g/g protein).
- SBMP exhibited favorable flowability (28.36°) and significant antioxidant properties.
- Comprehensive characterization included physicochemical analysis, rheology, morphology, amino and fatty acid profiling, FTIR, and XRD.
Conclusions:
- A novel process utilizing reverse osmosis and spray drying effectively valorizes sour buttermilk (SBM) into a high-value dried dairy ingredient (SBMP).
- The developed SBMP possesses desirable functional and nutritional properties, offering a sustainable solution for dairy by-product management.
- This valorization strategy minimizes waste and creates a new product from a previously underutilized resource.
Keywords:
amino acid and fatty acid profilingdairy ingredientdomestic waste streamreverse osmosissour buttermilkspray dryingvalorizationMore Related Videos
Related Concept Videos
03:26Acids, Bases and Neutralization Reactions
An acid-base reaction is one in which a hydrogen ion, H+, is transferred from one chemical species to another. Such reactions are of central importance to numerous natural and technological processes, ranging from the chemical transformations within cells or lakes and oceans to the industrial-scale production of fertilizers, pharmaceuticals, and other substances essential to the society.
04:01Factors Affecting Solubility
Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
01:27Acids, Bases and Neutralization Reactions
Acids and bases play several important roles in biology. The pH of a biological system can significantly impact the function of biological molecules, including enzymes, proteins, and nucleic acids. For example, enzymes have optimal pH ranges for their activity, and changes in pH can denature or alter their structure, affecting their function. Acids and bases also play a crucial role in cellular signaling and communication. The pH of the extracellular fluid around cells can influence the...
01:09Colloidal precipitates
The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...