Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey
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چکیده
منابع مشابه
Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey
Whey is considered as gold if it is properly and efficiently utilized. However, if it is drain as a waste it creates serious nuisance. The bottleneck in utilization of whey is its dilute nature which required handling of large volume. Membrane techniques have been developed for efficient utilization of whey, but due to very huge investment requirement small and medium scale producer cannot affo...
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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: International Journal of Current Microbiology and Applied Sciences
سال: 2016
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2016.512.036