Verma Anisha ¹, Amarya Shilpa ¹, Ved Kanupriya ¹

Affiliations
1 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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