ArticleFrontiers in nutrition2026
Sustainable valorization of artisanal sour buttermilk using nanofiltration and spray drying.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sour buttermilk is formed when milk fat is conserved as clarified fat using a traditional household method. It has low total solids (TS) and high acidity. Often, people discard sour buttermilk due to a lack of an effective preservation method. This investigation aimed to concentrate sour buttermilk using nanofiltration (NF) equipped with a 200 Da molecular weight cut-off polyamide membrane (AFC 40), tubular B1 parallel flow module, operated at 20 ± 1 bar pressure and 35 ± 1 °C temperature. The process yielded an NF retentate with 19.61% total solids. The retentate was then spray dried at 185/75 ± 5 °C to produce sour buttermilk powder. This powder showed excellent wettability (3 s, instant) and flowability. The NF permeate contained 0.42 ± 0.05% TS, 0.12 ± 0.03% ash, 0.37 ± 0.02% lactic acidity, and 1.79 ± 0.21 mPa.s apparent viscosity at 20 °C. It was used as a natural coagulant to prepare heat and acid-coagulated milk gel (
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