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The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk

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Abstract

The aim of the study was to determine the influence of homogenization and buttermilk powder addition on the dispersion of milk fat globules, viscosity and heat stability (HS) of milk. Milk was treated by high-pressure homogenization (HPH, 100 MPa, temperatures 4, 20, 40, 60 °C), as well as conventional homogenization (20 MPa, temperature 60 °C). Buttermilk powder was added to treated milk at 0.3–1.2%, at intervals of 0.3%. HPH decreased the diameter of milk fat globules, and the noted decrease was proportional to temperature, whereas the effectiveness of conventional homogenization was similar to HPH conducted at 40 °C. The addition of buttermilk promoted milk fat dispersion when HPH was conducted at a temperature of 20 °C. The HS and viscosity of milk decreased after homogenization and increased after the addition of buttermilk powder. As a result, the final product containing buttermilk powder was characterized by similar HS and viscosity to raw (baseline) milk.

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Acknowledgements

This work was financially supported by Minister of Education and Science in the range of the program entitled "Regional Initiative of Excellence" for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN.

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Authors and Affiliations

  1. Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719, Olsztyn, Poland

    Anna Garczewska-Murzyn, Katarzyna Kiełczewska & Michał Smoczyński

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  1. Anna Garczewska-Murzyn
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  2. Katarzyna Kiełczewska
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  3. Michał Smoczyński
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Correspondence to Michał Smoczyński.

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Garczewska-Murzyn, A., Kiełczewska, K. & Smoczyński, M. The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk. Eur Food Res Technol 248, 2629–2636 (2022). https://doi.org/10.1007/s00217-022-04075-y

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  • DOI: https://doi.org/10.1007/s00217-022-04075-y

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