Buttermilk

Known as: Butter Milk, Milk, Butter 
A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.
National Institutes of Health

Papers overview

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2012
2012
Denmark’s so called fat tax on foods high in saturated fats has been repealed by the Danish parliament only one year after being… (More)
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2007
2007
Buttermilk, the by-product from butter manufacture, has gained much attention lately because of the application potential of its… (More)
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2006
2006
Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on… (More)
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2005
2005
The use of a ceramic microfiltration (MF) membrane for the fractionation of buttermilk and whey buttermilk obtained from pilot… (More)
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2003
2003
Antioxidant activity of buttermilk solids was assessed by analyzing for relative reducing activity, sulfhydryl content, and… (More)
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2003
2003
Buttermilk contains the milk fat globule membrane (MFGM), a material that possesses many complex lipids that function as… (More)
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2000
2000
Buttermilk prepared on a laboratory scale from raw cream, or on a commercial scale from flash-pasteurized cream (90 degrees C for… (More)
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1995
1995
The differences between higher and lower socio-economic groups in food consumption, energy intake and nutrient density of the… (More)
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1987
1987
Twenty normal weight female volunteers divided into high and low restraint groups consumed breakfast meals of high and low-fibre… (More)
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1985
1985
The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied. Twenty… (More)
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