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Whey and Buttermilk—Neglected Sources of Valuable Beverages

Whey and buttermilk are the main by-products of the dairy industry, both containing highly valuable constituents. Buttermilk originates from butter production and contains lactose, proteins, milk fat globule membrane (MFGM), minerals, and lecithin. Numerous studies have shown that MFGM contains bioactive compounds with antitumor and cholesterol lowering impact, which acts as inhibitory on Helicobacter pylori or prevents gastrointestinal infections. Whey originates from cheese production and contains highly valuable whey proteins, lactose, minerals, and vitamin B. Whey proteins are rich in essential amino acids and are a source of bioactive peptides with positive effects on coronary, gastrointestinal, immune, and nervous system. Buttermilk is usually being processed by fermentation with lactic acid bacteria, while whey is commonly used as pasteurized acid whey. Nevertheless, their potential, buttermilk and whey are still not sufficiently used for the development of new products and their share in the global food market is negligible.

whey, buttermilk, beverages, fermentation, non-thermal food processing, therapeutic value, bioactive peptides, MFGM

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