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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences
2024-06-01
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| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/article-1-1162-en.pdf |