Sustainable valorization of artisanal sour buttermilk using nanofiltration and spray drying (opens in new tab)

Sour buttermilk is formed when milk fat is conserved as clarified fat using a traditional household method. It has low total solids (TS) and high acidity. Often, people discard sour buttermilk due to a lack of an effective preservation method. This investigation aimed to concentrate sour buttermilk using nanofiltration (NF) equipped with a 200 Da molecular weight cut-off polyamide membrane (AFC 40), tubular B1 parallel flow module, operated at 20 ± 1 bar pressure and 35 ± 1 °C temperature. Th...