Milk and Dairy Products: Chemistry, Structure, Processing and Properties
A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Dairy".
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Editor
Prof. Dr. Débora Parra Baptista
Prof. Dr. Débora Parra Baptista
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Collection Editor
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, UNICAMP, Campinas, SP, Brazil
Interests: dairy products; milk; dairy proteins; cheese ripening; bioactive peptides; lactic acid bacteria; probiotics; dairy products digestion; in vitro digestion methods; peptides bioaccessibility
Topical Collection Information
Dear Colleagues,
Milk and dairy products have long been part of the human diet. Even though the conversion of milk into dairy products involves ancient knowledge and tradition, the dairy industry is extremely dynamic and is constantly innovating. This Collection entitled “Milk and Dairy Products: Chemistry, Structure, Processing and Properties” aims to comprehensively explore the latest advances in the area of dairy science and technology. Potential topics to be published in this Special Issue include but are not limited to the following: milk- and dairy-product-processing technologies and their effect on product properties; bioactive properties of dairy products; development of dairy products for personalized nutrition; novel approaches to improve the quality and/or extend the shelf-life of dairy products; novel technologies focused on the use of co-products; sustainable approaches to the dairy industry; emerging technologies and their effects on dairy products’ characteristics; dairy ingredients’ application and functionality. We welcome both original research and review papers.
Prof. Dr. Débora Parra Baptista
Guest Editor
Manuscript Submission Information
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Keywords
- milk
- dairy products
- heat treatment
- dairy proteins
- milk fat
- lactose
- co-products
- whey
- cheese
- yogurt
- bioactive properties
Published Papers (1 paper)
2024
Open AccessArticle
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production
by
Mihaela Ivanova, Marcello Alinovi, Mariya Dushkova, Luca Trublet, Massimiliano Rinaldi, Davide Barbanti, Emma Chiavaro, Zhana Petkova, Olga Teneva and Nikolay Menkov
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Abstract
Sweet buttermilk, a by-product of butter production, remains highly underutilized despite containing some relevant components (i.e., phospholipids) that may have a high biological value and may exert some positive technological functions. The aim of this study was to investigate the possibility of using
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Sweet buttermilk, a by-product of butter production, remains highly underutilized despite containing some relevant components (i.e., phospholipids) that may have a high biological value and may exert some positive technological functions. The aim of this study was to investigate the possibility of using ultrafiltered (UF) sweet buttermilk at different volume reduction ratios (3 and 5) to replace emulsifiers and/or stabilizers in the production of a novel clean-label ice cream formulation made with sweet buttermilk-based mixtures. The functional, thermo-rheological, and sensory profile of four types of ice creams was investigated. Increasing the degree of sweet buttermilk concentration positively influenced the overrun values and at the same time improved the ice cream’s resistance to melting. Also, the thermo-rheological profile during melting was influenced by the presence of UF buttermilk. These differences in techno-functional properties were probably partly caused by the different total phospholipids content caused by UF buttermilk. Some sensory properties (i.e., structure, consistency) were positively related to the utilization of UF buttermilk, while aroma and taste were negatively influenced. This study demonstrated that UF buttermilk can be used as an additive replacer in ice cream production because it enhances the structural and rheological properties of the final product.
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