Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.

@article{Sodini2006CompositionalAF,
  title={Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.},
  author={Isabelle Sodini and Pierre Morin and Ammar Olabi and Rafael Jim{\'e}nez-Flores},
  journal={Journal of dairy science},
  year={2006},
  volume={89 2},
  pages={525-36}
}
Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The compositional and functional properties (protein solubility, viscosity, emulsifying and foaming properties… CONTINUE READING

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