Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 88-95). Also available via the Internet.

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Thesis (PhD.(Food Science))-University of Pretoria, 2009. / Available in print and online. Includes bibliographical references

Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prepared using CHN22 and the symbiotic buttermilk were analyzed for chemical composition, probiotics survivability, mold, yeast and coliform counts. Changes in pH, titratable acidity and proteolysis were also determined during storage at 4℃ for 12 weeks. The chemical composition of the control and symbiotic buttermilk were: protein 3.29±0.05 and 3.30±0.02%; fat 3.28±0.04 and 3.26±0.06%; carbohydrate 4.55±0.05 and 5.16±0.06%; total solids 11.81±0.05 and 12.42±0.03%; ash 0.69±0.03 and 0.70±0.01%, respectively. The populations of both Lactobacillus acidophilus and Bifidobacterium spp. were initially above 107 cfu/ml and remained 106cfu/ml during the 12-week study and no mold or yeast were detected. There were significant differences in pH and titratable acidity between the control and symbiotic buttermilk (p<0.05). There was no considerable difference in proteolysis between the two samples. Results indicated that the symbiotic buttermilk might be considered as a functional food as survival of probiotics was significantly higher compared to other fermented foods. Key words: Buttermilk, Symbiotic, Inulin, Functional foods, Lactobacillus acidophilus, Bifidobacterium spp.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

This document is a project document based on finding a more economical way to use buttermilk at Synlait Milk Ltd. Buttermilk is a by-product from the Anhydrous Milk Fat (AMF), which is the concentration of cream. It is a problem for many dairy companies in New Zealand, including Synlait. the problems arise due to the opportunity cost of using it. It is a low value product, but made in substantial quantities at a ratio of 55% buttermilk to 45% AMF. This feasibility study contains an analysis on buttermilk at Synlait, including opportunity costs and benefits with processing buttermilk into buttermilk powder. It provides insight into the feasibility of implementing a ‘washed cream’ process at Synlait which would provide an alternative method for using buttermilk. The feasibility of separating buttermilk components for separate use is also examined. Overall, this project provides a more economical solution for buttermilk use at Synlait Milk Ltd.

A method of reencapsulating native and reduced-cholesterol butteroil within natural membrane material and proteins of milk such that milkfat globule size and function resembled native cream as closely as possible was developed and evaluated. By replacing the native butteroil with reduced-cholesterol butteroil, an approximate cholesterol reduction of 80% was possible. Milkfat globule membrane material and proteins associated with the lipid phase were evaluated indirectly by measuring light scattering and phosphodiesterase activity in centrifuged reformulated raw cream. Functional stability of cream was measured by evaluating emulsion stability. Optimum conditions for reformulation using ultrasound included ratios of 1:1:1 (butteroil:buttermilk/aqueous phase:skim milk), emulsification time of 2.0 minutes for a 15 ml sample, and emulsification temperature of 42°C. Optimized conditions were used in scale-up reformulation of 750 ml samples replacing ultrasound with homogenization. Treatments included both native butteroil and reduced-cholesterol reformulated creams and unwashed natural cream as the control. Reformulation conditions included phase ratios of 1:1:1 (butteroil:buttermilk/aqueous phase:skim milk), homogenization temperature of 42°C, two-stage homogenization pressures of 500 psig/2000 psig, and product passed through the homogenizer twice. Much more membrane material and proteins became reenveloped into the cream phase with the homogenization process than with ultrasound. Stability of raw homogenized creams over 4 days at 2°C was evaluated by light scattering, phosphodiesterase, and emulsion stability. Overall, there were significant differences among treatments for light scattering and phosphodiesterase assays but not for emulsion stability. Significant differences among days within treatments indicated that the raw creams did change significantly over the time of storage. No differences were found among replications within treatments. Churn time, as a measure of functional stability, was measured on the first day after reformulation. No differences among treatments were observed. Practical applications of this reenvelopment method may include the use of butteroil in a wider range of reformulated dairy products including fluid milk, ice creams, and cheese products. Development of any full-fat reduced-cholesterol product will require a reformulation step unless cholesterol is directly removed from the food. / Master of Science

Thesis (Ph. D.)--Oregon State University, 2009. / Printout. Includes bibliographical references. Also available on the World Wide Web.

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