… E ect of admixture of spray dried whey protein concentrate and dried butter milk powder on
physicochemical and sensory characteristics of ice cream. Indian Journal of Dairy Science 51(…

… Buttermilk could be used to produce fermented milk beverages replacing partially one of
the … of buttermilk addition on fermented milk beverages processing and physicochemical, …

… The high viability of the probiotic culture was observed (average 8.08 log cfu/ml) during … of
buttermilk and good acceptance of the product via sensory test. However, the probiotic culture …

… was to demonstrate the effect of addition concentrate buttermilk as a functional ingredient in
the fortification of processed cheese and study some of its chemical and physical properties. …

… Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product
choice in this context. This study presents a novel cultured buttermilk … cultured buttermilk with …

… cultured buttermilk beverage was formulated using Aloe vera juice fortification. The developed
cultured buttermilk … % level in cultured buttermilk improved nutritive, physicochemical and …

… chemical composition of cultured buttermilk was 8.31 % total solids, 2.26 % protein, 1.12 %
fat, 4.42 % lactose and 0.56 % ash. The cultured buttermilk … be attributed physicochemical …

… Composition of sweet and cultured buttermilk was similar to skim milk, and composition of
… Several physicochemical treatments have been applied to increase the concentration of …

… samples packed in PET bottles and stored at 7±1ºC were evaluated for their sensory (9-point
hedonic score card was used for sensory evaluation of buttermilk) and physicochemical …

… Cultured buttermilk is a dairy beverage with a high nutritive value. In the current study, functional
cultured buttermilk … improved physicochemical characteristics, and viscosity of probiotic …