Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization
نویسندگان
1 Agro-Food Engineering Laboratory (GENIAAL), Institute de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA) University Mentouri Constantine 1 (UFMC1), Route Ain El Bey, Constantine-25000, Algeria
2 Agro-Food Engineering Laboratory (GENIAAL), Institute de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA) University Mentouri Constantine 1 (UFMC1), Route Ain El Bey, Constantine-25000, Algeria
3 Agro-Food Engineering Laboratory (GENIAAL), Institute de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA) University Mentouri Constantine 1 (UFMC1), Route Ain El Bey, Constantine-25000, Algeria
4 Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
5 Department of nutrition and food technology, University of Jordan, Amman11942, Jordan
doi
10.18502/jfqhc.11.2.15647چکیده
Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total ...
