Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UH...

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Detalles Bibliográficos
Autores principales: Krebs, Louise, Bérubé, Amélie, Iung, Jean, Marciniak, Alice, Turgeon, Sylvie L., Brisson, Guillaume
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392456/
https://www.ncbi.nlm.nih.gov/pubmed/34441534
http://dx.doi.org/10.3390/foods10081757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392456/
https://www.ncbi.nlm.nih.gov/pubmed/34441534
http://dx.doi.org/10.3390/foods10081757

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