Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages

Industrialization of butter and subsequent development of commodity dairy products combine for the current status of buttermilk as an industrial by-product. In the United States authentic buttermilk from sweet cream is most commonly found as a dry powder with applications in processed foods and bakery goods. In addition, fermented skim milk took the place of traditional drinkable buttermilk. This chapter highlights the chemical, biochemical and nutritional advantages that the authentic buttermilk has over the current beverages. It focuses on the current status of the research linking human health to components within buttermilk and butter serum.