Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impac...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Irena Barukčić, Katarina Lisak Jakopović, Rajka Božanić
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2019-01-01
Subjects:	whey buttermilk beverages bioactive peptides milk fat globule membrane (MFGM)
Online Access:	https://hrcak.srce.hr/file/339470