Articles citing this article

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Cited article:

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Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

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International Journal of Dairy Technology 72 (2) 169 (2019)
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Agro-Food Byproducts as a New Source of Natural Food Additives

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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

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Food Research International 103 468 (2018)
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The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

C.D. Hickey, M.A.E. Auty, M.G. Wilkinson and J.J. Sheehan
Trends in Food Science & Technology 41 (2) 135 (2015)
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The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt

Ehab A. Romeih, Mahmoud Abdel-Hamid and Awad A. Awad
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On the use of buttermilk components as aggregation nuclei during the heat-induced denaturation of whey proteins

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Journal of Food Engineering 132 21 (2014)
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Production and characterization of Cheddar-type cheese enriched with green tea extract

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Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

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Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides

K.M. Moe, T. Faye, R.K. Abrahamsen, H.M. Østlie and S. Skeie
International Dairy Journal 25 (1) 29 (2012)
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The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese

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International Dairy Journal 26 (1) 66 (2012)
https://doi.org/10.1016/j.idairyj.2012.03.008

Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

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International Dairy Journal 21 (2) 75 (2011)
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Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

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Dairy Science & Technology 91 (5) 599 (2011)
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Effect of cream treatment on phospholipids and protein recovery in butter‐making process

Michel Britten, Sophie Lamothe and Gilles Robitaille
International Journal of Food Science & Technology 43 (4) 651 (2008)
https://doi.org/10.1111/j.1365-2621.2007.01501.x

Heat treatment of cream affects the physicochemical properties of sweet buttermilk

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Dairy Science and Technology 88 (3) 369 (2008)
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