Nutritional Value and Bioactive Properties of Buttermilk

Öz

Buttermilk is a dairy by-product produced by the production of butter. In food industry, the most common utilization way of buttermilk is to pulverize it into powder. Buttermilk powder is commonly used in the production of certain foods including bakery foods, biscuit, chocolate, salad dressing, ice cream, yogurt, cheese, infant formula, and sport drinks. Buttermilk cointains milk globule membrane and its bioactive compounds as well as a large portion of water soluble components of milk at high level. For this reason, it is recognized as a functional food with high nutritional value. The anticancer, antioxidant, hipocholestromic, antimicrobial, and antiviral effects of butter milk on human health have been proven by in vivo and in vitro studies. In this regard, general properties and nutritional content of buttermilk, and its functional effects on human health are briefly discussed in the present study.

Anahtar Kelimeler

• buttermilk
• milk fat globule membrane
• milk phospholipids
• bioactive component

Yayık Altı Suyunun Besinsel İçeriği ve Biyoaktif Özellikleri

Öz

Yayık altı suyu tereyağı üretiminde ortaya çıkan bir süt endüstrisi yan ürünüdür. Gıda endüstrisinde yayık altı suyunun en yaygın değerlendirme şekli toz haline getirilmesidir. Yayık altı suyu tozu özellikle fırıncılık ürünleri, bisküvi, çikolata, salata sosları, dondurma, peynir, yoğurt, bebek maması ve sporcu içecekleri gibi birçok gıda üretiminde kullanılmaktadır. Yayık altı suyu, hem süt yağı globül membranı ve bu membranı oluşturan biyoaktif bileşenleri hemde sütün suda çözünen bileşenlerin büyük bir bölümünü yüksek miktarda içermektedir. Bu nedenle yüksek besin değerine sahip fonksiyonel bir gıda olarak kabul görmektedir. Yayık altı suyunun insan sağlığı üzerine antikanser, antioksidan , hipokolesterolemik, antimikrobiyel ve antiviral etkileri in vivo ve in vitro çalışmalarla kanıtlanmıştır. Bu çerçevede, sunulan çalışmada yayık altı suyunun genel özellikleri ve bileşimi, insan sağlığı üzerine fonksiyonel etkileri kısaca tartışılmıştır.

Anahtar Kelimeler

• yayık altı suyu
• süt yağı globül membranı
• süt fosfoliptleri
• biyoaktif bileşen

Kaynakça

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