Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production

Sweet buttermilk, a by-product of butter production, remains highly underutilized despite containing some relevant components (i.e., phospholipids) that may have a high biological value and may exert some positive technological functions. The aim of this study was to investigate the possibility of u...

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Bibliographic Details

Published in:	Foods
Main Authors:	Mihaela Ivanova, Marcello Alinovi, Mariya Dushkova, Luca Trublet, Massimiliano Rinaldi, Davide Barbanti, Emma Chiavaro, Zhana Petkova, Olga Teneva, Nikolay Menkov
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	ultrafiltration phospholipids melting additive replacement by-product
Online Access:	https://www.mdpi.com/2304-8158/13/19/3134