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Differentiation between buttermilk and acidified skim milk



Differentiation between buttermilk and acidified skim milk



Deutsche Milchwirtschaft 35(33): 1201-1205



Analytical differentiation between buttermilk and cultured skim milk on the basis of differences in contents resp. of phospholipids, and cystine, resp. much higher, and less markedly higher in buttermilk than in cultured skim milk is discussed on the basis of literature data and of own measurements in commercial genuine and adulterated samples. Determination of cystine is considered particularly useful when skim milk had been adulterated by soya lecithin.

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Accession: 001336376

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