Valorization of Sour Buttermilk (A Potential Waste Stream): Conversion to Powder Employing Reverse Osmosis and Spray Drying

Reverse osmosis (RO) is known for the economic dewatering of dairy streams without any change in phase. At the household level, surplus milk is fermented and churned to obtain butter, which is subsequently heated to obtain clarified milk fat (ghee). The production of 1 kg ghee generates 15–20 kg sou...

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Detalles Bibliográficos
Autores principales: Manik, Subhadip, Meena, Ganga Sahay, Singh, Ashish Kumar, Khetra, Yogesh, Singh, Richa, Arora, Sumit, Vishweswaraiah, Raghu H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534478/
https://www.ncbi.nlm.nih.gov/pubmed/37755221
http://dx.doi.org/10.3390/membranes13090799

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534478/
https://www.ncbi.nlm.nih.gov/pubmed/37755221
http://dx.doi.org/10.3390/membranes13090799

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