Utilization of Whey in the Preparation of Spicy Cultured Buttermilk

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Authors

  • Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad ,IN
  • Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad ,IN
  • Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad ,IN

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.

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Published

2012-04-01

How to Cite

Anisha, V., Shilpa, A., & Kanupriya, V. (2012). Utilization of Whey in the Preparation of Spicy Cultured Buttermilk. The Indian Journal of Nutrition and Dietetics, 49(4), 166–170. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/4499

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Original Articles