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Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
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Milk polar lipids (PLs) are poorly utilised as ingredients for human consumption, despite their interestingnutritional and functional properties. The objective of this study was to valorise by-products by developinga technological process able to provide a milk PL-enriched ingredient from industrial fresh liquidbutter serum. The process comprised the following successive steps: skimming, heat treatment, acidprecipitation of caseins, concentration and purification of whey butter serum by ultrafiltration anddiafiltration. The proposed process yields a recovery of 62% of PLs present in the initial butter serum. Thefinal ingredient contained 31.5%, 26% and 34% of PLs, proteins and triacylglycerols (on a dry matter basis).The identified proteins were caseins, whey proteins and proteins from the milk fat globule membrane.This process will allow the preparation of a milk PL-rich ingredient for food applications
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