Buttermilk

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buttermilk

[′bəd·ər‚milk]
(food engineering)
A fermentation food product prepared by inoculating sweet milk with cultures of Streptococcus lactis and Leuconostoc 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.
References in periodicals archive ?
The cultured buttermilk sample was subjected to ashing.
The data obtained during storage study of cultured buttermilk were subjected to statistical analysis using Factorial completely randomized design (FCRD).
The average values of total solids for prepared cultured buttermilk [RT.
The results of analysis for selected minerals like, calcium, phosphorous, sodium, potassium, zinc and iron of different types cultured buttermilk are presented in Table 1.
The three types of cultured buttermilk differed significantly (P<0.
So the optimized cultured buttermilk can provide a good source of minerals to contribute to the dietary requirement suggested by NIN (2011).
Cultured buttermilk especially being a live product, certain specific and non-specific shortcomings may be expected during storage.
The samples of cultured buttermilk were evaluated at regular interval of 1 day for changes in physico-chemical properties i.
Acidity of prepared cultured buttermilk samples were measured by method described in method and materials.
Similarly, interaction between types of buttermilk and storage period was also statistically significant for changes in acidity of cultured buttermilk over the storage period.
1 gallon milk 1/2 cup cultured buttermilk 1/4 rennet tablet or 1/2 teaspoon liquid rennet Salt
To get started, you can use store-bought cultured buttermilk or purchase a freeze-dried buttermilk culture from a cheesemaking supply company.