Natural buttermilk is a byproduct of butter manufacture and is categorized as sweet (non-fermented) or acidic (fermented).
Sweet buttermilk is obtained during butter manufacture from pasteurized non-fermented cream. Depending on the processing conditions, which may involve heating the cream before ripening at 90°C for 15 seconds or 105°C- 110°C with no holding, sour cream or sweet cream buttermilk may be produces.
Sweet cream buttermilk can be further fermented by mesophilic lactic acid bacteria.
The basic manufacturing steps of cultured buttermilk involved standardization of the fat and solids-not-fat contents, followed by homogenization heating (85° C for 30 min), fermentation by starter cultures, breaking the fermentate, cooling and packaging. The buttermilk also can be powdered.
Fermented buttermilk contains around 0.7% lactic acid and traces of diacetyl in addition to protein, minerals and about 80% of the non-fermented lactose.
Only a minor percentage of the buttermilk produced is consumed directly, the commercial use of buttermilk includes applications in the baking and dairy industries.
Processing of buttermilk
Most Popular Articles
-
Principle of Food Preservation The basic principles of food preservation primary involves the process of inhibiting The growth and activi...
-
The process of forming crystals from solution is known as crystallization. It is a physical method of separation to obtain the solid in a pu...
-
Use of High Temperatures for Food Preservation Preservation of food by the use of heat finds very wide applications compared to other metho...
-
Fortification, Restoration and Enrichment of Foods Nutrient may be added to foods by restoration or fortification. Restoration is the repla... -
Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts du...
