November 12/Journal of Farming -- "This study set out to utilize buttermilk to formulate beverages," scientists writing in the International Journal of Dairy Technology report.
"Various filtration techniques, such as prefiltration and ultrafiltration were used, and orange, mango and pineapple juices were added with a view to making them more nutritious and acceptable organoleptically. Carbonation remarkably improved the sensory characteristics of the beverages, which were found to be more acceptable than the market samples," wrote M.F.B. Shaikh and colleagues.
The researchers concluded, "The beverage containing 12% sugar, 24% pineapple juice and processed by ultrafiltration was adjudged the best compared with other combinations."
Shaikh and colleagues published their study in International Journal of Dairy Technology ("Utilization of Buttermilk for the Preparation of Carbonated Fruit-flavored Beverages." International Journal of Dairy Technology, 2009;62(4):564-570).
Additional information can be obtained by contacting M.F.B. Shaikh, Marathwada Agriculture University, College Food Technology, Dept. of Animal Prod Technology, Parbhani 431402, Maharashtra, India.
From the November 23, 2009, Prepared Foods E-dition