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Economics of processed cheese spreads manufactured using different forms of buttermilk solids



Economics of processed cheese spreads manufactured using different forms of buttermilk solids



Indian Journal of Dairy Science 57(3): 209-212



The economics of the addition of various forms of buttermilk solids, viz. (a) liquid sweet cream buttermilk as a substitute for water (b) in concentrated form, (c) as fermented concentrate and (d) as chakka, to replace part of total solids in processed cheese spreads (PCS) manufacture revealed that, without adversely affecting the quality of PCS, the cost of PCS blend can be reduced by 5.24, 17.02, 17.04 and 21.20 per cent by using sweet cream buttermilk, condensed sweet cream buttermilk, condensed fermented buttermilk and buttermilk chakka, respectively.

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