Buttermilk properties in emulsions with soybean oil as affected by fat globule membrane-derived proteins

The potential utilization of buttermilk from an industrial source was studied in this research, focusing primarily on its composition and use as ingredient in oil-in-water emulsions, Buttermilk contained not only large amounts of caseins and whey proteins, but also material derived from the natural milk fat globule membrane (MFGM). Emulsions made with soybean oil (10% w/w) and buttermilk were stable with a low concentration (about 1% w/w) of buttermilk solids, MFGM-proteins and skim milk proteins did not seem to compete for adsorption at the emulsion interlace, The protein adsorbed at the interface was present in an aggregated form and gave a maximum surface coverage of about 8 mg/m2.