The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk
Abstract:The effects of microfluidization and homogenization on the structure of liposomal aggregates from whey buttermilk and commercial buttermilk Tracey Mai T. Nguyen Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such as phospholipids and forms emulsions with fat when treated … Show more
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