Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization
Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the produc...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Shahid Sadoughi University of Medical Sciences
2024-06-01
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| Серии: | Journal of Food Quality and Hazards Control |
| Предметы: | |
| Online-ссылка: | http://jfqhc.ssu.ac.ir/article-1-1162-en.pdf |
| Метки: |
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