Traditional buttermilk is the liquid leftover after churning butter. ‘Buttermilk’ is named for this process and not as reference to its fat content, which is actually quite low.
Buttermilk contains most of the protein originally found in the milk plus additional vitamins and minerals, including calcium, magnesium, phosphorus and sodium.
Today, buttermilk is most often made with fermented skimmed milk from cows. There are many different kinds of buttermilk. A popular variety is the fermented milk drink, also known as cultured buttermilk. Fermented milk drinks have a sour taste due to lactic acid bacteria added to the skimmed milk. Lactic acid contains probiotic bacteria, which offer digestional health benefits in addition to making buttermilk a desirable ingredient for baking and cooking.
The buttermilk market continues to grow steadily in both volume and value in markets such as South Africa and India. Read more about our processing and packaging solutions for buttermilk and dairy products.
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