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(food engineering)
A fermentation food product prepared by inoculating sweet milk with cultures of Streptococcus lactis and Leuconostoc citrovorum.



defatted cream left after butter has been churned. Buttermilk contains up to 9 percent dry matter, including 4.5–5 percent lactose, 3.2–3.5 percent protein, 0.5–0.7 percent mineral substances, and 0.2–0.5 percent fat. It contains vitamins (A, B, D, E, biotin, PP, choline) and phosphatides (including lecithin, which regulates cholesterol metabolism). The caloric value is 330–440 kilocalories (kcal) per kg (1 kcal = 4.19 kilojoules).

Buttermilk is a concentrate of biologically active and deficient substances. It is used in natural form or is processed into fermented milk products and beverages. It is also used in certain kinds of dietetic cheese. Dried and condensend buttermilk is widely used in the confectionery and baking industries. Buttermilk is fed to young agricultural animals, as is acidophilus milk, which is prepared from buttermilk.


Davidov, R. B. Moloko i molochnoe delo, 4th ed. Moscow, 1973.
References in periodicals archive ?
No-rennet cottage cheese 1 gallon milk 1 cup cultured buttermilk Warm the milk to about 95[degrees]F.
Cultured buttermilk The simplest way to culture buttermilk at home is to warm I quart of fresh milk to 72[degrees]F, and add 2 tablespoons of store-bought buttermilk.
Some possibilities include a adding a spoon of cider vinegar (raw, if possible, as the vinegar's culture will enhance the bread's), adding a touch of some sweetener (such as molasses), or starting with cultured buttermilk rather than water.