@article{Vidhauliya_Singh_Kumar_2024, title={Enhancement of Nutritional Value of Fermented Buttermilk using Vitamin A and D}, volume={8}, url={http://dx.doi.org/10.22161/ijhaf.8.2.4}, DOI={10.22161/ijhaf.8.2.4}, abstractNote={<jats:p>The demand of butter milk is increasing in the dairy industry. Traditionally, buttermilk is produced from curd or cultured milk. This study demonstrates that buttermilk has become a daily dietary drink with high nutritive value including vitamin A and D. process of buttermilk first taking pasteurized milk after boiling at 40ºC in the present paper, a study was conducted for the development and characterization of functional cultured buttermilk utilizing vitamin A and D as per the standards of Recommended Dietary Allowance. The significance of the study is to increase the shelf life of product and to enhance the nutritional value by fortification of buttermilk for the consumption of human health. During fortification process other physical properties of buttermilk were not changed.</jats:p>}, number={2}, journal={International Journal of Horticulture, Agriculture and Food science}, publisher={AI Publications}, author={Vidhauliya, Yogesh and Singh, Bhopal and Kumar, Akhilesh}, year={2024}, pages={26–31} }