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Authors
Affiliations
1 Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 4 (2012), Pagination: 166-170
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.