Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
نویسندگان
چکیده
منابع مشابه
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
The effect of cream pasteurization on the composition and microstructure of buttermilk after pasteurization, evaporation and spray drying was studied. The composition of milk fat globule membrane (MFGM) isolated from buttermilk samples was also characterized. Pasteurization of cream resulted in higher lipid recovery in the buttermilk. Spray-drying of buttermilk had a significant effect on phos...
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ژورنال
عنوان ژورنال: International Dairy Journal
سال: 2007
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2007.03.010