No CrossRef data available.
Article contents
Development of a functional fermented dairy beverage from buttermilk
Published online by Cambridge University Press: 06 January 2026
Abstract
The aim of this study was to develop a fermented dairy beverage based on buttermilk, enriched with prebiotic fibre and supplemented with protein, and to evaluate its physicochemical and microbiological properties. Four treatments were formulated: control (T1), inulin (T2), whey protein (T3), and inulin plus whey protein (T4). During 36 days of refrigerated storage, pH, titratable acidity, syneresis, protein content, lactic acid bacteria count, and rheological behaviour were evaluated. Treatments T1 and T2 exhibited minimal differences across all parameters, confirming the feasibility of adding inulin to dairy beverages without altering their characteristics. Treatments T3 and T4 showed significant differences in all parameters except microbial counts, displaying higher pH, titratable acidity, protein content, and viscosity, and lower syneresis, highlighting the influence of protein supplementation on product properties. Overall, the results demonstrated that the use of buttermilk to produce dairy beverages is promising and may lead to a new variety of healthy products for consumption.
Information
- Type
- Research Article
- Information
- Copyright
- © The Author(s), 2026. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.
References
Akalin, AS, Fenderya, S and Akbulut, N (2004) Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. International Journal of Food Science and Technology 39, 613–621.CrossRefGoogle Scholar
APHA (2015) Compendium of Methods for the Microbiological Examination of Foods, 3rd Edn. Washington DC: American Public Health Association.Google Scholar
Balthazar, CF, Conte Júnior, CA, Moraes, J, Costa, MP, Raices, RSL, Franco, RM, Cruz, AG and Silva, ACO (2016) Physicochemical evaluation of sheep milk yogurts containing different levels of inulin. Journal of Dairy Science 99(6), 9.CrossRefGoogle ScholarPubMed
Barukčić, I, Filipan, K, Lisak Jakopović, K, Božanić, R, Blažić, M, Repajić, M (2022) The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods 11, 701. https://doi.org/10.3390/foods11050701CrossRefGoogle ScholarPubMed
Brasil Ministério da Agricultura, Pecuária e Abastecimento (2018) Instrução Normativa nº 30 de 26 de junho de 2018. Diário Oficial da União. Edição 120, Seção 1, p. 26, Brasília, 13 jul. 2018.Google Scholar
Brasil. Agência Nacional de Vigilância Sanitária (2012) Resolução RDC nº 54 de 12 de novembro de 2012. Diário Oficial da União. Brasília, 12 nov.Google Scholar
Brasil. Agência Nacional de Vigilância Sanitária (2017) Resolução RDC nº 135 de 08 de fevereiro de 2017. Diário Oficial da União, Edição 29, Seção 1,p.44, Brasília 08 fev. 2017.Google Scholar
Brasil. Ministério da Agricultura, Pecuária e Abastecimento (MAPA) (2024). Portaria no. 1174, de 3 de setembro de 2024. Aprova o Regulamento Técnico de Identidade e Qualidade de bebida láctea. Diário Oficial da República Federativa do Brasil, Brasília, 3 September 2024.Google Scholar
Canella, MHM (2016) Potencial da Crioconcentração Do Soro de Leite E Seu Emprego Na Elaboração de Uma Bebida Láctea Fermentada Simbiótica. MSc thesis, Universidade Federal de Santa Catarina, Florianópolis. [Potential of whey cryoconcentration and its application in the development of a symbiotic fermented dairy beverage.]Google Scholar
Ceroni, FL and Vanin, AB (2021) Estudo cinético das enzimas hidrolases quimosina e lactase em leite bovino. Brazilian Journal of Development 7(2), 19040–19053.CrossRefGoogle Scholar
Coutinho, GA, Pereira, PC, Fernandes, ALPS, Zambaldi, JNS and Fonseca, FF (2021) Desenvolvimento e caracterização microbiológica e físico-química de bebida láctea probiótica, fonte de proteína. Revista do Instituto de Laticínios Cândido Tostes 76(2), 94–106. [Development and microbiological and physicochemical characterisation of a probiotic dairy beverage as a source of protein].CrossRefGoogle Scholar
Damodaran, S (2017). Amino acids, peptides, and proteins. In Damodaran, S, et al (ed), Fennema's Food Chemistry. 4th Edn. pp. 217–330. Boca Raton: Taylor & Francis Group.Google Scholar
Eberle, LE, Erlo, FL, Milan, GS and Lazzari, F (2019) Um estudo sobre determinantes na intenção de compra de alimentos orgânicos. Revista de Gestão Social E Ambiental 13(1), 94–111.CrossRefGoogle Scholar
Elkot, WF, Elmahdy, A, El-Sawah, TH, Alghamdia, OA, Alhag, SK, Al-Shahari, EA, Al-Farga, A and Ismail, HA (2024) Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis. International Journal of Biological Macromolecules 258(2). https://doi.org/10.1016/j.ijbiomac.2023.128999CrossRefGoogle ScholarPubMed
FAO/WHO (2024) Noncommunicable diseases. Geneva: World Health Organization. Available at: https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases (Accessed 13 Mar. 2025).Google Scholar
Júnior, SM, Freitas, MLF, Martins, ML, Benevenuto, WCAN, Gonçalves, IF and Martins, ADO (2018) Avaliação do efeito de yacon em kefir sabor morango. Revista do Instituto de Laticínios Cândido Tostes 73(2), 51–61. [Evaluation of the Effect of Yacon on Strawberry-Flavoured Kefir].CrossRefGoogle Scholar
Lucena, CSP (2019) Elaboração de Leite Fermentado de Ovelha Adicionado de Fibras. MSc thesis, Universidade Federal Fluminense, Niterói. [Development of Sheep Milk Fermented with Added Fibres]Google Scholar
Moineau-Jean, A, Champagne, CP, Roy, D, Raymond, Y and LaPointe, G (2019) Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage. International Dairy Journal 93, 35–44.CrossRefGoogle Scholar
Morais, MM, Camargo, IL, Colombo, P and Fortulan, CA (2023) Additive manufacturing of calcium carbonate parts through vat-photopolymerization and sintering in carbon dioxide atmosphere. Open Ceramics 14, 100348. https://doi.org/10.1016/j.oceram.2023.100348CrossRefGoogle Scholar
Naibaho, J, Butula, N, Jonuzi, E, Korzeniowska, M, Laaksonen, O, Föste, M, Kütt, ML and Yang, B (2022) Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage. Food Hydrocolloids 125, 12.CrossRefGoogle Scholar
Pang, Z, Xu, R, Luo, T, Che, X, Bansal, N and Liu, X (2019) Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering 245, 11–17.CrossRefGoogle Scholar
Paula, JCJ, Boccia, JN, Sobral, D, Costa, RGB, Moreira, GMM, Paiva, PHC and Teodoro, VAM (2020) Aproveitamento do soro de ricota na elaboração de bebida láctea acidificada carbonatada. Revista do Instituto de Laticínios Cândido Tostes 75(2), 105–114. [Utilisation of Whey from Ricotta in the Development of Carbonated Acidified Dairy Beverage].CrossRefGoogle Scholar
Pereira, RC, Cardoso, TS, Oliveira, W, Santos, HC and Pires, ACS (2024) Importância do aproveitamento do leitelho. Milkpoint. Available at: https://www.milkpoint.com.br/colunas/thermaufv/importancia-do-aproveitamento-do-leitelho-237153/ (Accessed 13 Mar. 2025). [Importance of Utilising Buttermilk]Google Scholar
Pinheiro, LC (2024) Disponibilidade de Produtos Derivados de Whey Protein: Um Estudo Nos Supermercados de São Luiz Gonzaga-RS. Undergraduate thesis, Universidade Estadual do Rio Grande do Sul. [Availability of Whey Protein Derivatives: A Study in Supermarkets in São Luiz Gonzaga-RS]Google Scholar
Saraiva, CB and Pinto, CC (2024) Do descarte ao valor: estratégias inovadoras de reutilização do soro de leite. Revista Foco 17,1–9. [Innovative Strategies for the Reutilisation of Whey]. https://doi.org/10.54751/revistafoco.v17n1-174.CrossRefGoogle Scholar
Silva, AN, Campos, DCS, Sousa, LO and Cardoso, AVS (2021) Contagem de microrganismos e estudo de pós-acidificação refrigerada em leite fermentado zero lactose com Buriti. Brazilian Journal of Development 7(1), 3817–3833.CrossRefGoogle Scholar
Silva, CA and Martins, GAS(2018) Alimentos funcionais: tecnologia aliada à saúde. Revista Desafios 5(3). [Functional Foods: Technology Allied to Health]. https://doi.org/10.20873/uft.2359-3652.2018v5n3p1Google Scholar
Silva, TMS (2015) Comportamento Do Ácido Elágico Em Bebidas Lácteas Simbióticas Suplementadas Com L-triptofano E Polpa de Frutas Vermelhas Durante Armazenamento Refrigerado. MSc thesis, Universidade de São Paulo, São Paulo. [Behaviour of Ellagic Acid in Symbiotic Dairy Beverages Supplemented with L-Tryptophan and Red Fruit Pulp During Refrigerated Storage]Google Scholar
Zhao, L, Feng, R and Mao, X (2020) Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt. Food Science & Nutrition 8, 3061–3069.CrossRefGoogle ScholarPubMed