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Food Research International, ISSN 0963-9969, 01/2018, Volume 103, pp. 468 - 477
The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles... 
Firmness | Buttermilk powder | Volatile profile | Sensory evaluation | Meltability | Free fatty acids | PHYSICAL-PROPERTIES | WHEY BUTTERMILK | FOOD SCIENCE & TECHNOLOGY | FAT GLOBULE-MEMBRANE | MOZZARELLA CHEESE | AROMA COMPOUNDS | PIZZA CHEESE | CREAM BUTTERMILK | ULTRAFILTERED SWEET BUTTERMILK | MILK | FLAVOR
Journal Article
10/2013
The objective of this study was to determine the role of Omukunzi root ( Boscia albitrunca ) in the viscosity or consistency, sensory and bacteriological... 
viscosity | Boscia albitrunca | Omashikwa | fermentation | buttermilk
Web Resource
LWT, ISSN 0023-6438, 01/2020, Volume 117, p. 108639
GG ( GG) loaded calcium alginate microbeads were prepared via an airbrush system and subsequently coated with regular butter milk proteins (RBMP). Scanning... 
Probiotic | Alginate | Microencapsulation | Lyophilization | Regular buttermilk proteins
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2017, Volume 41, pp. 301 - 306
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 06/2015, Volume 98, Issue 6, pp. 3590 - 3598
The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and... 
supercritical fluid extraction | whey | sensory | buttermilk
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 01/2018, Volume 40, pp. 60 - 67
Journal Article
International Dairy Journal, ISSN 0958-6946, 01/2018, Volume 76, pp. 10 - 17
Upon centrifugation of milk and buttermilk (BM) the supernatant above the casein micelles pellet separates into three phases: a low-density opalescent... 
PHYSICOCHEMICAL PROPERTIES | ULTRACENTRIFUGAL OPALESCENT LAYER | PIZZA CHEESE | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | FAT GLOBULE-MEMBRANE | INDUCED MILK GELS | CHEDDAR CHEESE | HEAT-TREATMENT | CREAM BUTTERMILK | ULTRAFILTERED SWEET BUTTERMILK | Casein | Blood lipids | Milk | Natural foods | Research institutes | Functional foods
Journal Article
International Dairy Journal, ISSN 0958-6946, 05/2017, Volume 68, pp. 80 - 87
Extensive enzymatic hydrolysis of milk proteins in reconstituted buttermilk powder was combined with ultrafiltration to generate a phospholipid (PL) enriched... 
WHEY BUTTERMILK | EXTRACTION | FRACTIONATION | LIQUID-CHROMATOGRAPHY | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | FAT GLOBULE-MEMBRANE | MICROFILTRATION | EMULSIFYING PROPERTIES | TRINITROBENZENESULFONIC ACID | IDENTIFICATION | Hydrolysis | Enzymes | Lipids | Milk proteins | Investigations | Milk
Journal Article
Probiotics and Antimicrobial Proteins, ISSN 1867-1306, 2018
Lactobacillus rhamnosus GG (L. rhamnosus GG) cells were encapsulated in buttermilk proteins by spray drying, alone (E), or with Agave tequilana fructans (CEF).... 
Encapsulation | Probiotics | Buttermilk proteins | Agave fructans
Journal Article
BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT, ISSN 1370-6233, 2010, Volume 14, Issue 3, pp. 485 - 500
Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable.... 
PHYSICAL-PROPERTIES | SURFACE-PROPERTIES | AGRONOMY | BOVINE-MILK | polar lipids | DAIRY-PRODUCTS | buttermilk | technofunctional properties | FUNCTIONAL-PROPERTIES | ENVIRONMENTAL SCIENCES | butter serum | Milk fat globule membrane | CHEDDAR CHEESE | CREAM BUTTERMILK | emulsifying properties | ULTRAFILTERED SWEET BUTTERMILK | PROTEOMIC APPROACH | Oils & fats | Butter | Milk
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 11/2018, Volume 237, pp. 215 - 225
The effects of cheese age and addition of dairy ingredients on cheese powder properties have not been previously investigated. Hence, the effect of addition 2%... 
Flowability | Cheese powder | Buttermilk powder | Sodium caseinate powder | Microstructure | Cheese feed | STABILITY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | BUTTERMILK | SURFACE FAT | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | PHYSICAL-CHARACTERISTICS | EMULSIFYING PROPERTIES | EMULSIONS
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 05/2018, Volume 101, Issue 5, pp. 3829 - 3834
Journal Article
International Dairy Journal, ISSN 0958-6946, 12/2013, Volume 33, Issue 2, pp. 153 - 162
A two-step strategy was applied to overcome the quality changes observed in low-fat cheese. Cheese texture was first improved using microparticulated whey... 
MODEL CHEESES | PIZZA CHEESE | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | GLOBULE-MEMBRANE MATERIAL | CHEDDAR CHEESE | CREAM BUTTERMILK | ULTRAFILTERED SWEET BUTTERMILK | SEMIHARD CHEESE | ADJUNCT CULTURES | NORVEGIA CHEESE | Proteins
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 06/2016, Volume 99, Issue 6, pp. 4154 - 4159
We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM)... 
buttermilk | quark production | phospholipids | ultrafiltration | Phospholipids | Ultrafiltration | Quark production | Buttermilk | Sphingomyelins | Cheese | Animals | Milk
Journal Article