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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Shahid Sadoughi University of Medical Sciences
2024-06-01
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| coleção: | Journal of Food Quality and Hazards Control |
| Assuntos: | |
| Acesso em linha: | http://jfqhc.ssu.ac.ir/article-1-1162-en.pdf |
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