1. APHA (1992) Compendium of methods for the microbiological examination of foods. In: Vandergant C, Splittstoesser DF, American Public Health Association, Washington, D.C, Adwan L, (eds) Fermented dairy drinks under pressure (online). Euromonitor international archive. Available from: http://www.euromonitor.com/article.asp?id=1371
2. AOAC (2007) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington, D.C.
3. Behare PV, Prajapati JB (2007) Thermization as a method for enhancing the shelf life of cultured buttermilk. Indian J Dairy Sci 60(2):86–93
4. O’Callaghan YC, Shevade AV, Guinee TP, O’Connor TP, O’Brien NM (2019) Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products. Food Chem 278:110–118
5. Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey based beverage: its functionality, formulations, health benefits and applications. J Food Proc Technol 6(10):495