Uglich, Russian Federation
Uglich, Russian Federation
Buttermilk possesses enormous functional potential. Even lactose-free buttermilk may serve as a valuable component for dairy spreads. Previously regarded as a byproduct of butter production, buttermilk is a source of proteins, phospholipids, minerals, and milk fat globule membrane material. Lactose-free buttermilk can be obtained from high-fat cream during butter production. The process of lactose hydrolysis makes it highly digestible and sweet. This research featured spreads with 72.5% and 55,0% fat. They were produced from buttermilk and lactose-free buttermilk at various ratios of dairy fat to its vegetable substitute (0:100, 20:80, 50:50). The study included comprehensive physicochemical, structural, mechanical, and sensory analyses. Lactose-free buttermilk improved the sensory profile of spreads, particularly in the samples with a portion of dairy fat: the taste was creamy and sweet while the harmonious texture was comparable to that of conventional butter. The type of buttermilk had no significant effect on the consistency of the spread, which depended mostly on the ratio of dairy fat to vegetable fat. Lactose-free buttermilk proved feasible for spread production as it was able to enhance the sensory and nutritional properties of the final product. It may become a valuable component of nutrient-dense lactose-free functional foods with enhanced digestibility.
butter, buttermilk, lactose-free buttermilk, dairy spreads, lactose intolerance
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