Food systems

Advanced search

Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

Full Text:


Baromembrane methods, in particular, nanofiltration, open up broad opportunities in the field of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration in the production of fermented milk products. The physicochemical, rheological and organoleptic studies of nanofiltration concentrates of buttermilk and cheese whey made it possible to select concentrates with a mass fraction of dry substances of 20% for further research. Electron microscopic studies of the microstructure of buttermilk, whey and their concentrates with a mass fraction of dry substances of 20% showed that when buttermilk was concentrated by nanofiltration, the average diameter of dispersed particles did not increase and amounted to (130 ± 30) nm. The grid cells size decreased by 3.2 times; in serum concentration, the particle size increased by 1.7 times with a decrease in the grid cells size by 1.3 times. The obtained data make it possible to predict the positive effect of this concentration method on the consistency of fermented milk products. The use of the combined milk base with a ratio of buttermilk concentrate (20% dry matter) to whey concentrate (20% dry matter) of 50:50 and 75:25 is substantiated, providing a complete protein content of 4.4–5.6% in fermented milk products. A high rate of acid formation and a good water-holding capacity of acid clots were established when fermenting with a starter culture containing thermophilic streptococcus and acidophilic bacillus in a ratio of 4:1. The obtained results make it possible to expand the range of fermented milk products with an increased mass fraction of protein for good nutrition of the population.

About the Authors

N. G. Ostreczova
Vologda State Dairy Farming Academy named after N. V. Vereshchagin
Russian Federation

Nadezhda G. Ostreczova — candidate of technical sciences, docent, Department of Milk and Dairy Products Technology

2, Shmidta str.,160555, Vologda, Molochnoe

A. V. Bobrova
Vologda State Dairy Farming Academy named after N. V. Vereshchagin
Russian Federation

Anna V. Bobrova — candidate of technical sciences, Department of Milk and Dairy Products Technology

2, Shmidta str.,160555, Vologda, Molochnoe


1. Bannikova, A.V., Evdokimov, I.A. (2012). An innovative approach to the creation of fortified dairy products with a high protein content. Moscow: DeLi plus, 2015, 136 p. (In Russian)

2. Bannikova, A.V., Evdokimov, I.A. (2015). Milk products enriched with whey proteins. Technological aspects of developing. Dairy Industry, 1, 64–66. (In Russian)

3. Volodin, D.N., Zolotarev, M.S., Topalov, V.K., Evdokimov, I.A., Khramtsov, A.G., Chablin, B.V. et al. (2015). Analysis of the market and production of the whey ingredients. Dairy Industry, 3, 60–62. (In Russian)

4. Tutelyan, V.A., Nikityuk, D.B., Baturin, A.K., Vasiliev, A.V., Gapparov, M.G, Zhilinskaya, N.V. et al. (2020). Nutriome as the direction of the “main blow”: determination of physiological needs in macroand micronutrients, minor biologically active substances. Problems of Nutrition, 89(4), 24–34.–8833–2020–10039 (In Russian)

5. Grishin, D.V., Podobed, O.V., Gladilina, Yu.A., Pokrovskaya, M.V., Aleksandrova S. S., Pokrovsky V. S. et al. (2017). Bioactive proteins and peptides: current state and new trends of practical application in the food industry and feed production. Problems of Nutrition, 86(3), 19–31. (In Russian)

6. Topnikova, E.V., Ivanova, N.V., Onosovskaya, N.N. (2017, June 9–18). New Standard for Buttermilk and Its Processed Products. International Dairy Week Proceedings. Uglich, Russia. (In Russian)

7. Ahmed, J.A.O., Razig, K.A.A. (2017). Effect of levels of buttermilk on quality of set yoghurt. Journal of Nutrition & Food Sciences, 7, 634.

8. Vyshemirskii, F.A., Ozhgihina, N.N. (2011). Buttermilk: minimum of calories-maximum of biological value. Dairy Industry, 9, 54–56. (In Russian)

9. Novokshanova, A.L., Topnikova, E.V., Ababkova, A.A. (2019). Analysis of amino acid composition of skim milk and buttermilk for the production of dairy drink when introducing whey protein hydrolysate. Problems of Nutrition, 88(3), 90–96.–8833–2019–10034 (In Russian)

10. Ponomarev, A. N., Melnikova, E. I., Bogdanova, E. V. (2018). Milk whey as a raw material for the production of food ingredients. Dairy Industry, 7, 38–39. (In Russian)

11. Fennema, O.R., Damodaran, S., Parkin, K.L.(2012). Fennema’s Food chemistry. London: CRC Press,2012.

12. Bannikova, A. V., Evdokimov, I. A. (2015). The scientific and practical principles of creating products with increased protein content. Foods and Raw Materials, 3(2), 3–12.

13. Cao, J., Wang, G., Wu, S., Zhang, W., Liu, C., Li, H. et al. (2016). Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates. Dairy Science and Technology, 96(1), 107–121.–015–0244–3

14. Shohalova, V.N., Kuzin, A.A., Dykalo, N. Ya., Shokhalov, V.A. (2014). Composition of the NF concentrates of curds whey. Dairy Industry, 12, 56–57. (In Russian)

15. Meyer, P., Hartinger, M., Sigler, S., Kulozik, U. (2017). Concentration of milk and whey by membrane technologies in alternative cascade modes. Food and Bioprocess Technology, 10(4), 674–686.–016–1848–1

16. Cao, J., Zhang, W., Wu, S., Liu, C., Li, Y., Li, H. et al. (2015). Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate. Journal of Dairy Science, 98(1), 100–105.–8619

17. Wang, H., Wang, Y., Cao, J., Yuan, D., Chen, L., Han, J. (2018). Short communication: Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments. Journal of Dairy Science, 101(6), 4977–4982.–13811

18. Smykov, I.T. (2011). Investigation of kinetics of protein structure formation during gelation. Storage and Processing of Farm Products, 6, 30–37. (In Russian)

19. Tamime, A.Y. (2013). Membrane Processing: Dairy and Beverage Applications.US: Wiley-Blackwell, 2013. 20. Smykov, I.T. (2019). Study of the enzymatic stage of milk gelation: changes in viscosity and microstructure. Food systems, 2(3), 4–8.–9771–2019–2–3–4–8

20. Rjazanceva, K.A., Kruchinin, A.G., Agarkova, E. Yu., Kharitonov, V.D.(2015). Usage of baromembrane processes in the production technology of yoghurt of functional orientation for dietary-prophylactic nutrition. Storage and Processing of Farm Products, 5, 36–41. (In Russian)

21. Madhubasani, G. B. L., Prasanna, P. H. P., Chandrasekara, A., Gunasekara, D. C. S., Senadeera, P., Chandramali, D. V. P., Vidanarachchi, J. K. (2020). Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats’ milk set-yoghurt. Journal of Food Processing and Preservation, 44(3), Article e14361.

22. Xu, Y., Cui, Y., Yue, F., Liu, L., Shan, Y., Liu, B. et al. (2019). Exopolysaccharides produced by lactic acid bacteria and bifidobacteria: Structures, physiochemical functions and applications in the food industry. Food Hydrocolloids, 94, 475–499.

23. Han, X., Yang, Z., Jing, X., Yu, P., Zhang, Y., Yi, H., Zhang, L. (2016). Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed Research International, 2016, Article 7945675.


For citations:

Ostreczova N.G., Bobrova A.V. Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein. Food systems. 2021;4(2):134-143. (In Russ.)

Views: 211

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)