الفهرس 
Some health promoting activities of buttermilkOnly 14 pages are availabe for public view
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Abstract
Buttermilk, the by-product of butter industry, is low cost product which can be described as a milky liquid product containing casein and water soluble components of cream including lactose, minerals and whey proteins. Buttermilk is characterized by the presence of important amounts of milk fat globule membrane (MFGM) which exert potential technological and health benefits to human.
Buttermilk can be used as a functional ingredient for the preparation of a wide variety of prepared foods. It may have three potential effects 1) reducing production costs of the final product, 2) reducing environmental pollution due to dispose of buttermilk as waste and 3) improving the nutritional value of food product in which buttermilk is added.
On the other hand, camel milk is considered an excellent source of biologically active components which can be involved in some physiological activities such as antioxidant and hypocholesterolmia. The microbial community, particularly lactic acid bacteria group, of Egyptian camel milk has not fully characterised for its probiotic potential. Several reports emphasized that camel milk could be an excellent source for the isolation of lactic acid bacteria with potential application.