Utilization of Sweet Cream Buttermilk for the Preparation of Flavoured Beverage

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Authors

  • Nikhat Perween
     College of Home Science and Women 's Development, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 (U.P.) ,IN
  • Ranu Prasad
     College of Home Science and Women 's Development, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 (U.P.) ,IN
  • Ramesh Chandra
     College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad- 211007 (U.P.) ,IN
  • Rakhi
     College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad- 211007 (U.P.) ,IN

Abstract

Buttermilk is a high quality food product and offers a good nutrition for adults through its composition similar to that of skim milk. Buttermilk is one of the by-products, which is often wasted and drained. Sweet cream buttermilk is fairly nutritious comprising of 0.4 per cent fat, 3.4 per cent protein, 4.5 per cent lactose, 0.7 per cent ash, 91 per cent water and fresh enough to be used in the form of dairy beverages, toned milk yoghurt and other dairy products.

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Published

2007-12-01

How to Cite

Perween, N., Prasad, R., Chandra, R., & Rakhi, . (2007). Utilization of Sweet Cream Buttermilk for the Preparation of Flavoured Beverage. The Indian Journal of Nutrition and Dietetics, 44(12), 572–576. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6139

Issue

Volume 44, Issue 12, December 2007

Section

Original Articles

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