Buttermilk ice cream—New method for buttermilk utilization
نویسندگان
چکیده
منابع مشابه
Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...
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Nonfat dry milk and buttermilk solids used as ingredients in meat binders can be differentiated by transmission electron microscopy. The meat binders are suspended in water and coarser ingredients such as wheat and mustard flours are separated from the milk solids by low-speed centrifugation (415 g for 30 min). The milk solids thus purified are concentrated by ultracentrifugation (8 x 10 4 g fo...
متن کاملA Substitute for Buttermilk in the Treatment of Digestive Disorders During Infancy.
In the treatment of digestive disturbances in infancy, especially in acute gastro-enteritis, aci(I milk mixtures have been used with success for some considerable time. Buttermilk was first used empirically in Holland, with very good effect, and was then adopted elsewhere abroad. At the present time the use of buttermilk, Finkelstein's Eiweissmilch, or concentrated protein milk, can be regarded...
متن کاملEffect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration.
The objective of this research was to evaluate the effect of temperature (7, 25, and 50 degrees C) and pore size (0.1, 0.8, and 1.4 micro m) on the separation of proteins and lipids (neutral lipids and phospholipids) during microfiltration (MF) of fresh or reconstituted buttermilk. Buttermilk was subjected to MF using a pilot-scale unit mounted with ceramic membranes. The MF runs were carried o...
متن کاملBiofunctional 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 (L...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2020
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.1429