Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk
In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological pr...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Dairy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-862X/5/4/47 |
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