Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impac...

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Detalles Bibliográficos
Autores principales: Barukčić, Irena, Lisak Jakopović, Katarina, Božanić, Rajka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Reivew
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029383/
https://www.ncbi.nlm.nih.gov/pubmed/32123507
http://dx.doi.org/10.17113/ftb.57.04.19.6460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029383/
https://www.ncbi.nlm.nih.gov/pubmed/32123507
http://dx.doi.org/10.17113/ftb.57.04.19.6460

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