Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk
Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp....
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| Format: | Others |
| Language: | en |
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ScholarWorks @ UVM
2015
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| Online Access: | http://scholarworks.uvm.edu/graddis/369 http://scholarworks.uvm.edu/cgi/viewcontent.cgi?article=1368&context=graddis |