Utilization of Whey in the Preparation of Spicy Cultured Buttermilk

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Authors

  • Verma Anisha
     Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad ,IN
  • Amarya Shilpa
     Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad ,IN
  • Ved Kanupriya
     Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad ,IN

Abstract

Whey and cultured buttermilk are the principal by-products in dairy industry. The unique nutrition values of these dairy byproducts demand ttieir judicious utilization for making dairying a profitabie industry. Cuitured buttermilk is a rich thick and sour dairy product made from miik.

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Published

2012-04-01

How to Cite

Anisha, V., Shilpa, A., & Kanupriya, V. (2012). Utilization of Whey in the Preparation of Spicy Cultured Buttermilk. The Indian Journal of Nutrition and Dietetics, 49(4), 166–170. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4499

Issue

Volume 49, Issue 4, April 2012

Section

Original Articles

License

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