The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129512
Abstract: This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula,… read more here.
Keywords: effect lactic; buttermilk; sensory quality; acid fermentation ... See more keywords
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
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DOI: 10.1155/2017/2054252
Abstract: The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were… read more here.
Keywords: buttermilk physicochemical; sensory; buttermilk; pita bread ... See more keywords
Probing the Potential of Water Chestnut Powder (Trapa bispinosa) in Improving the Shelf Life of Buttermilk
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DOI: 10.17576/jsm-2024-5302-04
Abstract: Buttermilk, a valuable by-product of butter production, faces challenges in commercialization due to its limited shelf life and susceptibility to fungal growth. This study aimed to explore the use of water chestnut powder (WCP) as… read more here.
Keywords: shelf life; chestnut powder; buttermilk; water chestnut ... See more keywords
The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite.
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DOI: 10.3168/jds.2024-24353
Abstract: Buttermilk differs from skim milk by the presence of milk fat globule membrane (MFGM) fragments that are released during cream churning. MFGM is rich in health-promoting components, such as phospholipids and membrane proteins, but these… read more here.
Keywords: mfgm; milk fat; fat globule; globule membrane ... See more keywords
Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture
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DOI: 10.3390/foods12020331
Abstract: Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few… read more here.
Keywords: starter kefir; cream; buttermilk; aromatic starter ... See more keywords