Effects of replacing buttermilk with yogurt acid whey in ranch dressing
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...
متن کاملProduction of shelf-stable ranch dressing using high-pressure processing.
High-pressure processing (HPP) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. HPP is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulat...
متن کاملPhysiological Effects of Whey- and Milk-Based Probiotic Yogurt in Rats.
In an in vitro experiment commercially available probiotic products were tested for the survival of bacteria under conditions of simulated human digestion either when used alone or mixed into yogurt. In the in vivo experiment the effects of feeding a whey- and milk-based yogurt prepared with the probiotic strain showing adequate survival in the in vitro experiment, was measured on body weight, ...
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...
متن کاملDetermination of orotic acid in whey and modified whey products.
The concentration of orotic acid in dry whey ranged between 64 and 146 mg/100 g and appeared dependent on whey type. The orotic acid of modified whey products, prepared commercially by electrodialysis, ultrafiltration, gel filtration, or polyphosphate precipitation was between 7 and 124 mg/100 g, which was less than that of dry whey. It appears that whey processing methods do not concentrate or...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2019
ISSN: 0022-0302
DOI: 10.3168/jds.2018-16158