Adding value to Non-Fat milk solids: The case of buttermilk

Transcription

1 Adding value to Non-Fat milk solids: The case of buttermilk Y. Pouliot 1, S.F. Gauthier 1, M. Britten 2, P. Couture 1, B.Lamarche Centre de recherche en Sciences et Technologies du lait (STELA), Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval. 2. Centre de recherche et de développement sur les aliments (CRDA), Agriculture et Agroalimentaire Canada. STELA Symposium 2013 IDF-FIL Canada Hotel Delta-Downtown Montréal, QC 14 mai 2013

2 Context (Similarities between MSNF and buttermilk) Approches to generate added-value (Component-based vs global) Conclusion (What research on buttermilk has taught to us)

3 Structural surplus of MSNF Between 40,000 and 50,000 Metric Tons! (Vargas, 2012)

4 Valorizing one (1) ton de MSNF One (1) metric ton (1000 kg) of solids non-fat from milk represent: 560 kg of lactose 260 kg of casein 100 kg of milk salts & minerals 80 kg of whey proteins to find uses for

5 Buttermilk: The aqueous liquid phase expelled following churning of cream in the buttermaking process Cream separation Pasteurization Cream maturation Churning Buttermilk removal

6 Annual buttermilk production in Canada 9,000 Tons of buttermilk solids (SOURCE:

7 Buttermilk vs skim milk powder (SMP) Concentration (%) Buttermilk SMP Solids Proteins Lactose Lipids Phospholipids Ash (Morin, 2006; Walstra et al., 2006; MacGibbon & Taylor, 2006)

8 Buttermilk vs SMP Limitations Skim milk powder - Limited functional properties (vs dairy-based protein ingredients) - Important lactose content and high mineral load (vs specific needs of nutritional applications) Buttermilk - Hard to use in cheesemaking (higher water holding propensity in cheese curds) - Undesirable organoleptic properties (flavor, aromas)

9 Buttermilk: the valorization dilemma Global approach Specialized approach «biorefinery» (Buttermilk = 1 ingredient) (Buttermilk = many molécules)

10 Buttermilk: source of MFGM MFGM represents 2 to 6% total mass of milk fat globules Emulsifying rôle Protein/lipid ratio ~ 1:1 Most of the lipids are TG 15-35% are polar lipids MFGM contains up to 70% of all polar lipids of milk! (Gassi et al. Dairy Sci. Technol., : p )

11 Buttermilk: a unique source of proteins 59 % caseins 23 % whey proteins 18 % MFGM proteins (BP, XO, GLP, 5 N, etc.)

12 Specialized «biorefinery» approach - Pierre Morin (PhD thesis, 2006) «Fractiontion of buttermilk lipids» - Jessika Bédard-St-Amant (MSc, 2009) «Characterization of minor components from buttermilk» - Sophie Izmiroglu (MSc, 2010) «Effect of heat treatments on the minor compounds from buttermilk»

13 Fractionating buttermilk: a tough challenge (Morin et al., 2007)

14 Buttermilk: a microstructure sensitive to heat treatments (Gassi, Famelart & Lopez, 2008)

15 Global approach (Technological applications)

16 Integrate buttermilk solids in the heat-denaturation processes of whey proteins! Buttermilk Whey Acidification (ph 4,6) Heating (95 o C-5 min) Homogenization Mixed aggregates

17 Aggregates form during heating of mixtures (Saffon et al., 2013, en préparation)

18 Buttermilk proportion in the mixture controls water holding capacity (WHC) of aggregates WHC (g water /g prot ) Proportion of proteins from buttermilk (Saffon et al., J. Food Eng., 2010)

19 Aggregates can be ingegrated in acid gels Acid gel (yogurt) Acid gel (yogurt) + Whey:buttermilk aggregates (Saffon et al., 2013, in preparation)

20 Aggregates in rennet gels: impact on syneresis (Gauvin et al., 2013, in preparation)

21 Aggregates in rennet gels: impact on texture (Gauvin et al., 2013, in preparation)

22 Aggregates in «micro-scale» model cheese curds??? Enriching milk with whey:buttermilk aggregates in «microscale» cheese curds was additive (whey+buttermilk) for: Water content Protein retention was negative for: Fat retention

23 Aggregates in cheesemaking??? It is conceivable to use whey:buttermilk aggregate to enrich cheese milk. HOWEVER Optimization is needed: Heat denaturation conditions Incorporation rate We need to better understand The rôle of aggregates in cheese matrix ( passive filler vs active filler???)

24 Global approach («Health» applications)

25 Non-pasteurized buttermilk shows somehypocholesterolemic effects (in vitro) Processing (pasteurization,mf) had a negative impact In vitro digestion reversed the negative impact of processes! (Conway et al. Dairy Sci. Technol., (4): p )

26 Micellar solubility of cholesterol (%) in presence of 200 mg of raw and pasteurized buttermilk hydrolysates. (Means ± SEM (n = 3), P < 0.05) 100 Micellar solubility (%) Raw Pasteurized 0 Control (t = 0 h) Pepic (t = 2 h) Total (t = 5 h) (Conway et al. Dairy Sci. Technol., (4): p )

27 Strong interactions (SM+C) Slow hydrolysis Incomplete digestion = decreased absorption of C Sphingomyelin Cholesterol (

28 Buttermilk vs cholesterol: a clinical trial! 34 men and women (average LDL-C of 3.8 mmol/l) A randomized double-blind cross-over study design consommation de babeurre et de placebo (45 g/jour ) 4 weeks/treatment Measure of blood levels of: - Lipids (Total-C, TG, LDL-C, HDL-C, ApoB48 et 100) - Indirect absorption markers (campesterol et β-sitosterol) - Indirect synthesis markers (lathosterol) - Markers of cholesterol clearance (PCSK9) Screening Buttermilk Placebo Placebo Buttermilk (Conway et al., Nutrition, 2013., accepté)

29 The test drinks = chocolate milk powder to rehydrate (1 portion of milk/pouch) Placebo formulated from dairy ingredients: Ca-caseinate, WPI, whey permeate, butter powder Placebo Buttermilk Energy (Kcal) Lactose (g) 11.5 ± ± 0.5 Total proteins (g) 6.5 ± ± 0.5 Total fat (g) 2.0 ± ± 0.2 Phospholipids (mg) Phosphatidylcholine Phosphatidylinisitol Phosphatidylethanolamine Sphingomyelin Phosphatidylserine Water (g) 0.7 ± ± 0.0 Calcium (ppm) g morning 22.5 g evening Buttermilk Placebo (Conway et al., Nutrition, 2013., accepté)

30 PLACEBO BUTTERMILK (%) P Total-C (mmol/l) 5.92 ± ± % LDL-C (mmol/l) 3.71 ± ± % ApoB100 (mg/dl) ± ± % HDL-C (mmol/l) 1.62 ± ± % C/HDL-C 3.91 ± ± % Triacylglycerol (mmol/l) 1.30 ± ± % ApoB48 (mg/dl) 6.66 ± ± % C-reactive (mg/l) protein 1.49 ± ± % Lathosterol (mg/l) 2.89 ± ± % Phytosterols (mg/l) 7.18 ± ± % Campesterol (mg/l) 2.47 ± ± % β-sitosterol (mg/l) 4.70 ± ± % PCSK9 (ng/ml) ± ± % Systolic BP. (mm Hg) ± ± % Diastolic BP (mm Hg) ± ± % (Conway et al., Nutrition, 2013., accepté)

31 -5% -6% -9% -11% (Conway et al., Nutrition, 2013., accepté)

32 Buttermilk IN MODERATELY HYPERCHOLESTEROLEMIC ADULTS : 1) la cholesterolemia via inhibition of its intestinal absorption 2) Patients with higher baseline levels in LDL-C were more receptive 3) Impact on hepatic clearance of LDL-C ( PCSK9 = clearance) 4) observed for LDL-C = in the range of efficacy for phytosterols 5) Major decrease in TG (mechanism to be clarified) 6) Buttermilk consumption decreases systolic BP (P = 0.065)

33 and all these effect were observed following regular consumption of industrial BUTTERMILK that was INTEGRAL ( non-fractionated) et NON- MODIFIED ( non-enriched, non-hydrolyzed, nonchemically-modified )!!!

34 Buttermilk research work taught to us that (1) Health properties of milk (and buttermilk) need to be investigated taking into account the impact of gastrointestinal digestion

35 Buttermilk research work taught to us that (2) Although the specialized approach is often more attractive in terms of potential scientific discoveries, the global approach is likely to better serve the dairy industry

36 Buttermilk research work taught to us that (3) Technological solutions to milk solids non-fat are perhaps less complicated than we all think...

37 THANKS!

38 THANKS! Valérie Conway Maxime Saffon Marie Pierre Gauvin for their slides

39 QUESTIONS?