This study investigates the effect of rennet-induced coagulation on the composition of Milk Fat Globule Membrane (MFGM) extracts from buttermilk using Response Surface Methodology. Optimizing coagulation conditions, such as rennet concentration, incubation time and temperature, significantly affects the protein and lipid fractions of the resulting MFGM extracts. Certain treatments yielded promising results in terms of MFGM concentration and casein removal. Principal Component Analysis showed different compositional patterns in the samples, shedding light on the intricate interaction of factors throughout the coagulation process. Buttermilk wheys (BMWs) characterized by high levels of both lipid and protein MFGM components, are of interest for practical applications. Although the extract with the highest MFGM protein (43.60 g/100 mL) and a medium ◦ content of polar lipids (12.98 g/100 g of fat) was found in sample C 40º C 35 min treatments C 30º 60 min, E 30º 35 min, C 20º 35 min, other BMW, such as those from the were also sufficiently enriched in MFGM associated compounds. In conclusion, the study highlights the importance of tailored coagulation conditions for optimizing the nutritional and functional properties of MFGM extracts, offering valuable insights for further nutritional research and potential applications in large-scale industrial processes.

This research was funded by the Spanish Ministry of Science, Innovation and Universities MCIN/AEI/10.13039/501100011033 and by the “ERDF A way of making Europe” projects: PDI2020-114821RB-I00 and PDC2021-121528-I00.

Data will be made available on request.

Peer reviewed