14A-34 |
Compositional difference of sweet cream buttermilk |
J. K. WEE and D. E. Smith. Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Saint Paul, MN 55108 Sweet cream buttermilk powder has been used in variety of food products such as ice cream, biscuit dough, salad dressing, and bread. Food manufacturers have reported inconsistency of composition in buttermilk powder, which then leads to inconsistency of final product quality. Buttermilk is also known of its emulsifying property, but due to the lack of information on its properties and the inconsistency of composition, buttermilk has not been widely used in the food industry. Our objectives are to identify the compositional difference of buttermilk powder available in the market, and then to determine potential cause of inconsistency in buttermilk powder. Thirteen samples were randomly collected from the buttermilk powder manufacturers/suppliers in the USA. Two other manufacturers in the USA provided three different lots of buttermilk powder. These 19 samples were analyzed for proximate analysis (total protein, total fat, lactose, minerals and moisture), protein profile and phospholipids profile. Our results of proximate analysis showed that many samples were significantly different from one another (p < 0.05). Buttermilk powder from the same manufacturers also exhibited inconsistency, which suggested that manufacturing could be a factor. Protein profile indicated that some buttermilk powder contained more whey protein than the others. Phospholipids profile showed that buttermilk contained abundant amount of diacyl-glycophosphocholine, sphingomyelin, and diacyl-glycerophosphoethanolamine. However, there was also difference among the samples. The results suggest buttermilk powders in the market are different in their composition. It shows that manufacturing method could cause a difference in buttermilk composition. The source of milk could also affect the composition of buttermilk. The results of protein profile suggest that types of buttermilk (sweet cream or whey) could also be a key factor of inconsistency problem.
Session 14A, Dairy Foods: General developments in dairy technology I
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