Production technologies, functional properties and emerging applications of buttermilk powder

Background Buttermilk (BM), a by‐product of butter production, is rich in bioactive components such as milk fat globule membrane (MFGM), phospholipids and proteins, which have the potential for cholesterol‐lowering, antimicrobial and cognitive health benefits. Aim Existing literature has largely focused on liquid BM composition or isolated MFGM components. However, a cohesive understanding of BM powder (BMP) linking processing, microstructure and functionality in dairy systems remains limited. This review critically evaluates the production of different BMP types and elucidates their structure–function–application relationships, highlighting their impact on rheology, texture and microstructure of yoghurt, cheese and other dairy products, while identifying key industrial opportunities and research gaps. Methods Existing literature studies have been utilised to describe the functional properties of BM followed by the role of BMP in shaping dairy products' rheology, texture and microstructure. Major Findings Buttermilk powder exhibits excellent emulsifying, foaming and water‐binding properties due to its unique composition. The addition of BMP improves the texture, stability and nutritional quality of dairy products such as yoghurt, cheese and ice‐cream. Buttermilk powder is primarily used for partial replacement of skim milk solids and as a fat replacer in low‐fat formulations. Industrial Implications The growing demand for clean‐label and functional ingredients supports the valorisation of BMP as a high‐value dairy ingredient. The present review enhances the understanding of existing knowledge on BMP and highlights the future research scope for its applications and utilisation in dairy processing.