The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Utilization of Whey in the Preparation of Spicy Cultured Buttermilk


Affiliations
1 Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
     

   Subscribe/Renew Journal


Whey and cultured buttermilk are the principal by-products in dairy industry. The unique nutrition values of these dairy byproducts demand ttieir judicious utilization for making dairying a profitabie industry. Cuitured buttermilk is a rich thick and sour dairy product made from miik.
User
Notifications

Abstract Views: 373

PDF Views: 0




  • Utilization of Whey in the Preparation of Spicy Cultured Buttermilk

Abstract Views: 373  |  PDF Views: 0

Authors

Verma Anisha
Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
Amarya Shilpa
Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
Ved Kanupriya
Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India

Abstract


Whey and cultured buttermilk are the principal by-products in dairy industry. The unique nutrition values of these dairy byproducts demand ttieir judicious utilization for making dairying a profitabie industry. Cuitured buttermilk is a rich thick and sour dairy product made from miik.