Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2
million tonnes were produced within the European Union in 2015. Recently, buttermilk has …

Fermented dairy products (eg, yogurt, kefir, and buttermilk) are significant in the dairy
industry. They are less immunoreactive than the raw materials from which they are derived …

Marinating is a traditional method of improving the quality of meat, but it has been modified
in response to consumer demand for “clean label” products. The aim of this review is to …

Current global research aims to explore the key role of diet and understand the benefits of a
balanced diet. Furthermore, many authors have pointed to the added value of by-products …

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar
cheese due to lower fat content of buttermilk. Fat is extremely important for the functional …

Objective The aim of this study was to evaluate the effect of marinating turkey meat with
buttermilk and acid whey on the technological traits and microbiological quality of the …

Dairy waste management to reduce environmental pollution through its utilization in various
food and non-food products is a major concern of the dairy industry. Whey and buttermilk are …

Buttermilk, the by‐product of butter production, due to good technological features and
excellent nutritional and health‐promoting properties finds more and more applications in …

Brucellosis is a zoonotic infection caused by the consumption of contaminated raw milk and
dairy products. This study aims to compare survival rates of Brucella abortus RB51 and S19 …

Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a
beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule …