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Buttermilk
(redirected from Cultured buttermilk)

   Also found in: Dictionary/thesaurus, Medical, Wikipedia 0.01 sec.
buttermilk [′bəd·ər‚milk]
(food engineering)
A fermentation food product prepared by inoculating sweet milk with cultures ofStreptococcus lactisandLeuconostoc citrovorum.

Buttermilk 

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.

REFERENCE

Davidov, R. B. Moloko i molochnoe delo, 4th ed. Moscow, 1973.


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No-rennet cottage cheese 1 gallon milk 1 cup cultured buttermilk Warm the milk to about 95[degrees]F.
The ranch and buttermilk dressings contain cultured buttermilk, egg yolk, whey, and natural flavor.
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.
 
 
 
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