Functional, industrial and therapeutic applications of dairy waste materials

Figures & data

Table 1. Various types of buttermilk depending on its manufacturing technology.

Buttermilk of Sweet Cream	Buttermilk of Sour Cream	Buttermilk from Culture	Commercial Buttermilk
Produced by the churning of separated cream from milk	Produced from ripened cream by churning process	Produced by culturing of skim milk.	Widely used and available in grocery stores
Manufactured from sweet and fresh milk, that is permuting to cream which turn into butter as well as buttermilk along with the taste that is homogeneous to skim milk.	Produced from unpasteurized, raw and sour milk and allowed to develop naturally sour taste before churning.	Produced by the culture of Leuconostoc mesenteroides spp. Cremoris or Lactococcus lactis subspecies cremoris with lactis gives a fuller, rich, or tangier flavor.	Produced by the action of mesophilic lactic acid bacteria in low fat cow’s and skim milk and allowed it to mature
The taste of sweet cream milk based on the flavor of the raw milk e.g. goat’s milk has pungent taste as compared to cow’s milk.	It has a tart taste that is alike to yogurt and sour cream.	Has a tangy flavor	During stay time milk develop a sour taste and become thick. Commercial producer also prepares powdered of butter milk by evaporation process.

(Conway et al.^[6]; Gebreselassie et al.^[7]; Gebreselassie et al.^[8]; Skryplonek et al.^[9]

Figure 1. Methods for the extraction of dairy waste products.

Figure 2. Utilization of cheese whey and buttermilk to develop encapsulated matrixes.

Table 2. Industrial utilization of buttermilk and whey in beverages productions.

Formulation of product	Characteristics of beverages	References
Galac tomyces geotrichum modify buttermilk and sour whey to produce complex mixtures of flavor in baked product	Phenylacetaldehyde improves the flavor while 2-phenylethanol (rose-like) from sour whey variant gave highest odor activity to the resultant product	^[Citation53]
Supplementation of fresh buttermilk in bread formulation increases the phospholipid contents of the products and improve texture and other related functional properties	50% buttermilk supplementation improves dough rheology with increasing protein and amino acid content	^[Citation54]
Production of phospholipids concentrate when extracted with ethanol-modified supercritical carbon dioxide for the manufacturing of baked products	Phospholipid supplementation in the manufacturing of functional foods as an emulsifier improves texture of product	^[Citation18]
Supplementation of fresh mango juice, orange juices, pineapple juices, and their carbonation gave a consumer identity and acceptability to the buttermilk	The supplementation of 12% sugar and 24% pineapple juice gives better results to the product	^[Citation55]
Addition of aloe Vera juice in cultured buttermilk beverage	Juice contained 10% Aloe vera juice gave highest sensory values with improved physiochemical and nutritional properties in contrast to sole buttermilk	^[Citation50]
The supplementation of moringa pods powder improves the therapeutic potential of buttermilk when fermented.	Fermentation of Buttermilk by the mesophilic and thermophilic dahi culture, with 1.92% of MPP resulted the shelf life of 20 days with high constituents of calcium, vitamin A and iron at refrigeration	^[Citation56]

Table 3. Different products developed from buttermilk and cheese whey using microbial fermentation.

Microbes	Medium	Product	Reference
Acidic bacteria	Cultured buttermilk	Lactobacillus and Bifidobacterium (probiotics)	^[Citation52]
Lactobacillus acidophilus 70A Lactobacillus helveticus	Sweet and cultured buttermilk	Lipolytic enzyme and phospholipid hydrolyzates	^[Citation74]
Lactococcuslactis ssp. lactis, Lc. lactis ssp. cremoris and Leuconostocmesenteroides ssp. Cremoris	Acidic buttermilk	Lactic acid	^[Citation3]
L. helveticus	Sweet and cultured buttermilk	Bioactive peptides Lys-Val-Leu-Pro-ValPro-(Glu) peptides	^[Citation75]
Lactobacillus lactis	Sweet buttermilk	Exopolysaccharides	^[Citation76]
R. radiobacter	Sweet buttermilk	Curdlan	^[Citation77]

Table 4. Products developed from cheese whey using microbial fermentation.

Microbial specie	Medium	Product	Technology	Reference
Pseudomonas aeruginosa	Cheese whey	Azurin (anticancer)	Fermentation	^[Citation78]
Lactobacillus plantarum	Whey Permeate	Lactic acid	Fermentation	^[Citation79]
Lactic acid bacteria	Cheese Whey	Polyhydroxyalkanoates	Fermentation	^[Citation80]
Lactic acid bacteria	Cheese Whey	Cheese whey	Fermentation	^[Citation81]
Propionibacterium Acidipropionici	Cheese Whey	Propionic acid	Fermentation	^[Citation82]
Acetobacter aceti	Cheese Whey Permeate	Acetic acid	Fermentation	^[Citation83]
L. casei	Ricotta Cheese Whey	Lactobionic acid	Fermentation	^[Citation84]
Aeromonas hydrophila	Cheese Whey permeate	Polyhydroxyalkanoates	Fermentation	^[Citation85]
L. reuteri	Cheese Whey	Functional Whey based beverages	Fermentation	^[Citation45]
Mixed culture of lactic acid bacteria	Cheese Whey	Lactic acid	Fermentation	^[Citation86]
Saccharomyces cerevisiae	Acid Whey	Caproic acid	Fermentation	^[Citation87]
Glucono bacteroxydans	Cheese whey	Galactonic acid	Fermentation	^[Citation24]
Lactococcus lactis	Dairy whey	Bioactive peptides	Fermentation	^[Citation88]
Actinobacillus succinogenes	Cheese Whey	Succinic acid	Fermentation	^[Citation89]
Acetobacter pomorum	Whey	Vinegar	Fermentation	^[Citation90]
Kluyveromy cesmarxianus	Cheese whey	Galacto-oligosaccharides	Shake flask	^[Citation91]
Kluyveromy cesmarxianus & Lactobacillus rhamnosus	Cheese whey	ACE-Inhibitory peptides (Antihypertensive)	Shake flask	^[Citation92]
Leuconostoc mesenteroides	Cheese whey	Dextran	Fermentation	^[Citation93]
Lactobacillus helveticus MTCC 5462	Chhana whey	Selfcarbonated probiotic whey beverage	Fermentation	^[Citation94]
Saccharomyces fragilis	CW-derived lactose	Lactulose	Fermentation	^[Citation95]
Lactobacillus casei	Cheese whey	Probiotics	Fed batch/3 L bioreactor Aguirre	^[Citation96]
Actinobacillus succinogenes	Cheese whey	Succinic acid	Batch/2.5 L bioreactor	^[Citation96]
L. salivarum	Whey-yeast extract permeate	Lactic acid	Fermentation	^[Citation97]
Recombinant Escherichia coli	Cheese whey	Penicillin acylase	Batch/1 L bioreactor	^[Citation98]
Kluyveromyces lactis	Cheese whey	d-arabitol	Shake flask	^[Citation99]
Kluyveromy cesmarxianus	Cheese whey	β-galactosidase	Shake flask	^[Citation100]
Kluyveromyces marxianus	Cheese whey	Enzymes	Fermentation	^[Citation101]
Lactobacillus rhamnosus	Cheese whey	Expolysaccharides (EPS)	Batch/7 L bioreactor	^[Citation102]

Figure 3. Techniques to produce exopolysaccharides from whey and butter.

Figure 4. Mechanistic view to produce bioactive peptides from buttermilk.

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