Isolation of casein from buttermilk obtained during butter production by high-fat cream conversion
Buttermilk is a valuable secondary raw material produced in large quantities during the butter production. It contains all water-soluble components of milk (proteins, lactose, and minerals), as well as milk fat. Despite the existence of many well-known buttermilk-based products, such as fresh and fe...
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| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2025-03-01
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| Σειρά: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Διαθέσιμο Online: | https://nvlvet.com.ua/index.php/food/article/view/5544 |
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