Mixing sweet cream buttermilk with whole milk to produce cream cheese
Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream che...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Compuscript Ltd
2015-12-01
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| Series: | Irish Journal of Agricultural and Food Research |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/ijafr.2015.54.issue-2/ijafr-2015-0008/ijafr-2015-0008.xml?format=INT |