{"title":"酪乳:一种未被发现的营养保健品","authors":"Nishith K. Chaudhari, S. Balakrishnan, A. Patel","doi":"10.30954/2321-712X.12.2018.6","DOIUrl":null,"url":null,"abstract":"Buttermilk is a refreshing drink obtained in the preparation of butter from dahi or by churning cream. It is rich source of phospholipids and other constituents of MFGM. Therapeutic Properties of Buttermilk is described in Ayurveda texts. Consuming buttermilk on regular basis offers manly health benefits. Presence of MFGM has given buttermilk an added value. Cultured buttermilk also serves as a good source of bioactive peptide which can offer additional therapeutic values.","PeriodicalId":419810,"journal":{"name":"International Journal of Fermented Foods","volume":"12 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Buttermilk: An Unrevealed Nutraceutical\",\"authors\":\"Nishith K. Chaudhari, S. Balakrishnan, A. Patel\",\"doi\":\"10.30954/2321-712X.12.2018.6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Buttermilk is a refreshing drink obtained in the preparation of butter from dahi or by churning cream. It is rich source of phospholipids and other constituents of MFGM. Therapeutic Properties of Buttermilk is described in Ayurveda texts. Consuming buttermilk on regular basis offers manly health benefits. Presence of MFGM has given buttermilk an added value. Cultured buttermilk also serves as a good source of bioactive peptide which can offer additional therapeutic values.\",\"PeriodicalId\":419810,\"journal\":{\"name\":\"International Journal of Fermented Foods\",\"volume\":\"12 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-12-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Fermented Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30954/2321-712X.12.2018.6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Fermented Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30954/2321-712X.12.2018.6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Buttermilk is a refreshing drink obtained in the preparation of butter from dahi or by churning cream. It is rich source of phospholipids and other constituents of MFGM. Therapeutic Properties of Buttermilk is described in Ayurveda texts. Consuming buttermilk on regular basis offers manly health benefits. Presence of MFGM has given buttermilk an added value. Cultured buttermilk also serves as a good source of bioactive peptide which can offer additional therapeutic values.
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