Dairy waste management to reduce environmental pollution through its utilization in various
food and non-food products is a major concern of the dairy industry. Whey and buttermilk are …

The increasing production of plastics has raised concerns over the depletion of fossil fuels.
In addition, the environmental issues associated with the improper management of plastic …

In recent decades,“contamination of the environment, food, and feed by different
contaminants such as heavy metals and toxins is increasing due to industrial life.” …

Bioactive peptides, released from buttermilk by fermentation and/or gastrointestinal
proteases, may have health promoting effects. Thus, a comprehensive analysis of the …

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high
phospholipid (PL) concentration, impairing its techno-functional performance in dairy …

This study evaluated the production of beers to serve as matrices for probiotic delivery and
designed suitable fermentation systems. Two types of beers (wheat and sour) were …

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties,
with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation …

Fermented dairy products are formed during the acidification of milk through fermentation by
suitable microorganisms; it contains different microorganisms in sufficient numbers and in an …

The milk fat globule membrane (MFGM), which surrounds and stabilizes the fat globules, is
released in buttermilk during cream churning. MFGM has many health benefits due to its …

Buttermilk is a by-product obtained from the batting insertion in the process of obtaining
cream and butter and it is constituted by fat globules which are surrounded by milk fat …