Buttermilk Processing
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Transcript of Buttermilk Processing
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Buttermilk
ProcessingTLE Presentation of Group IVJUNIORS COLUMBUS
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Buttermilkrefers to the liquid
left behindafter the butterchurning process.
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Buttermilk remains a popular ingredientin many of the fermented drinks of
Middle Eastern countriesas well as India.
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Traditional Buttermilk
Also, old-fashioned
buttermilk.
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Traditional Buttermilk
liquid that was produced by
early Americanfarmers
after churning butter.
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CHURNING
{process of shaking up cream (or whole milk) to make butter}
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This is the leftover
liquid from making
butter.
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This is the GENUINE
buttermilk.
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very
since most of the fat went tomaking the butter.
NUTRITIONALVALUE per 100 gENERGY 169 kJ
(40 kcal)
CARBS 4.8 g
FAT 0.9 gPROTEIN 3.3 g
CALCIUM 116 mg
(12%)
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Wholecream (fromwhole milk) ischurned.
Butter
developsandseparates.
The butter isskimmedoff and theliquid that isleft overis sort of likeskim milk.
This liquid is stillfull ofenzymesand bacteriabecause it has
not beenpasteurized.
HOW IT WORKS
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This liquid isallowed toferment.
Bacteria turns
the lactoseinto lacticacid.
The milkbecomesbuttermilk.
Traditionalbuttermilk isthin and slightlyacidic, with aslightly sourtaste.
HOW IT WORKS
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Cultured Buttermilk
Fermented dairyproduct from
cows milk
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Also,
artificial
buttermilk
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commonly availablein many of the supermarkets
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These harmless lactic acidproducers are effective in
suppressing spoilage andpathogenic organisms, thuspreserving fresh milk forseveral days or weeks withoutrefrigeration.
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is added to low-fat or
nonfat milk in
manufacturing cultured
buttermilk.
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It has a sour taste
caused by
lactic acid bacteria.
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Streptococcus lactis
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Lactobacillus bulgaricusThese bacteria cause more tartness.
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The tartness of buttermilk is due toacid in the milk.
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As the bacteria produce lactic acid,
the pHof the milk decreases.And casein, the primary milkprotein,precipitates, causing
the curdling of milk.
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Cultured Buttermilk is much thickerbecause of the curdling that happens in the
artificial fermentation process.
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The increased acidity is primarily due to
lactic acidproduced bylactic acid bacteria while fermenting
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Hence,cultured low-fat
milkorcultured
nonfat milk.
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Modern buttermilk is made from low-fat orskim milkand has
less than 2% fatand sometimes none.
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HOW IT WORKS
Startingingredient:skim orlow-fat milk.
Pasteurizeat 82 to 88 C
(180 to 190 F) for30 minutes, or at90 C (195 F) fortwo to threeminutes.
The milk isthencooled to22 C (72 F).
Starterculturesof desirablebacteria, such asStreptococcus
lactisare added.
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HOW IT WORKS
The ripeningprocess takesabout 12 to 14 hours(overnight).
The product isgentlystirred tobreak thecurd.
It iscooled to7.2 C (45 F)
It is thenpackagedandrefrigerated.
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Buttermilkis sometimes tolerated by
people with lactose intolerance since
some of the lactose is fermented by bacteria.
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The acidityof buttermilk also explains its long
refrigerator shelf life.
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There is no butter,per se, in buttermilk.
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Traditional buttermilktends to be less
viscous, whereas cultured buttermilkis moreviscous.
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It takes 1 gallon of milk to yield 1/2 pint oftrue
buttermilk.
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Buttermilk is easier to digestthan regular milk.
Buttermilk is a good sourceof potassium, Vitamin B-12,
calcium and phosphorous.
It contains probiotics; they help with digestion andstrengthen your immune system.
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Studies have shown buttermilk to be effective in reducing
heat in the body.
Because it's lower in fat and calories, nutritionists
recommend drinking buttermilk.
Introduced as one of the healthier options into onesdiet.
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