Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer Whey

Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of bioactive substances which have biological functions. Cultured buttermilk, it is an important fermented milk in the world. It is obtained from pasteurized skim or partly skim milk cultured with Lactococci and Lactobacilli as well as aroma producing strains. Lactic acid bacteria (LAB) are able to produce bioactive peptides during milk fermentation (Nielsen, 2009). Looking to composition and characteristics of paneer whey, particularly its acidic nature and salty taste, the most appropriate product from among different dairy products for utilization of the this whey is cultured buttermilk. Whey produces high amounts of bioactive peptides when it gets fermented (Canli, 2005). In the present study, fresh samples of cultured buttermilk were analyzed for their selected biofunctional properties like ACE inhibitory, proteolytic, antioxidant and antimicrobial activities.