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Possible utilization of buttermilk. A literature study. Part II. Uses of buttermilk

Possible utilization of buttermilk. A literature study. Part II. Uses of buttermilk

Meieriposten 94(2): 36-46

It is emphasized that careful control in the processing of buttermilk can maximize its stability and usefulness. Buttermilk has been incorporated successfully, as an emulsifier, into milk-based products such as yoghurt, ice cream and cheese.

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