Utilization of lactose hydrolysed paneer whey for the preparation of Buttermilk
نویسندگان
چکیده
منابع مشابه
Biofunctional 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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15 صفحه اولSensory 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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ژورنال
عنوان ژورنال: Indian Journal of Dairy Science
سال: 2019
ISSN: 2454-2172
DOI: 10.33785/ijds.2019.v72i04.002