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Buttermilk Powder (Traditional)
Buttermilk Powder (Traditional)


 
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Product Code: BTTM-MD


8 oz Net Wt [$5.44]
16 oz Net Wt - 1 lb [$9.60]
32 oz Net Wt - 2 lbs [$17.92]
80 oz Net Wt - 5 lbs [$41.60]

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Details Ingredients & Technical Specs How to Use
 

Buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common in warm climates where lack of refrigeration sours otherwise fresh milk.

This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Streptococcus lactis or Lactobacillus bulgaricus, which creates more tartness. Buttermilk made with the latter is called Bulgarian buttermilk.

The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produces lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.

We sell traditional Buttermilk Powder.

Cosmetic Uses: It is soothing and moisturizing when used alone as a bath soak or included in milk baths, bath salts, or other bath formulations. Buttermilk powder can be combined with other milk powders, cornstarch, powdered herbs, oatmeal and rice bran.

To reconstitute as buttermilk, use a 4:1 ratio.


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