Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk
ABSTRACT: Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition.However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt.One possible way of improving the incorporation of HYDROXY B12 BM into dairy products