Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatment (68 °C for 10 or 30 min) and storage of cream...

Full description

Bibliographic Details
Main Authors: Lambros Sakkas, Vasiliki Evageliou, Panagiotis E. Igoumenidis, Golfo Moatsou
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
sheep/cow buttermilk
whey buttermilk
frozen cream
thermized/pasteurized cream
antioxidant properties
minerals
Online Access:https://www.mdpi.com/2304-8158/11/3/465

Similar Items

Similar Items