DOI - Vydavatelství Mendelovy univerzity v Brně

Identifikátory DOI

DOI: 10.11118/978-80-7509-996-9-0079

WHY DRINK BUTTERMILK?

Iva Dolenčić Špehar1, Darija Bendelja Ljoljić1, Milna Tudor Kalit1, Ivan Vnučec1, Nataša Hulak1, Ivica Kos1
1 University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia

Although it is a by-product whose composition largely depends on the production technology, buttermilk is a nutritionally valuable food because it is a good source of minerals, vitamins and proteins and has a similar content to skimmed milk. Buttermilk is a functional food as it contains phospholipids and milk fat globule membranes, making it a good medium for the production of functional beverages with added functional ingredients such as fibre, prebiotics, probiotics, bioactive peptides and others. Nevertheless, buttermilk is not recognised by consumers as a valuable food, which is why its consumption is still insufficiently represented in the daily diet.

Klíčová slova: buttermilk, by-product, functional food

stránky: 79-82, online: 2024



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