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Manufacturing better buttermilk


Manufacturing better buttermilk



Cultured Dairy Products Journal 13(1): 16-20



This review-type article deals with the buttermilk production process, covering the milk supply (fat content, freedom from inhibitory substances, bacterial contamination with particular regard to psychrotrophic bacteria and their capacity to reduce diacetyl), milk treatment (standardization, pasteurization), starter addition and incubation (starter composition, inoculum size, acidity development), agitation, cooling, bottling and distribution of the finished product.

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Accession: 000425948

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Related references

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