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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2019
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| 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 |