Information about Buttermilk
For other uses, see Buttermilk (disambiguation)
| Buttermilk, low fat Nutritional value per 100 g (3.5 oz) | ||||||||
|---|---|---|---|---|---|---|---|---|
| Energy 0 kcal 0 kJ | ||||||||
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| Percentages are relative to US recommendations for adults. |
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Traditionally, buttermilk has been the liquid left over after producing butter from cream during the churning process.[1] It has a slightly sour taste since the liquid has been fermented by naturally occurring lactic acid bacteria found in raw milk.
In more modern times, commercially available buttermilk sold in supermarkets is instead cultured buttermilk, that is, milk to which lactic acid bacteria have been added to simulate the traditional product. During the 1910s, this product was called artificial buttermilk, to differentiate the product from natural/ordinary/traditional buttermilk.[2] The sour taste, or tartness of cultured buttermilk is a result of a fermentation process in which the bacteria turn lactose into lactic acid. As the pH drops in this reaction the milk becomes tart. At this point, casein, a milk protein, precipitates as it is no longer soluble under acidic conditions, causing what is called clabbering or curdling. The acidity of buttermilk inhibits bacterial growth, and this gives it a long refrigeration life. Sour cream is made using a similar process but uses cream instead of milk.
Traditional buttermilk is quite different from cultured buttermilk: it is thin and slightly acidic, while cultured buttermilk is thick and tart.[1]
| Names | Description |
|---|---|
| buttermilk traditional buttermilk, old fashioned buttermilk, natural buttermilk, ordinary buttermilk | Thin liquid left over from producing butter from cream. |
| buttermilk, cultured buttermilk, fermented buttermilk, artificial buttermilk | Thicker liquid produced from bacterial fermentation of milk. |
In baking, regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar per cup of regular milk. Allow the soured milk to stand for ten minutes before adding to recipes.[4] This method can be used with soy milk or rice milk for vegan/vegetarian consumption.
See also
- Whey, the liquid left over after producing cheese.
References
1. ^ Fankhause, David B. (2007-06-14). MAKING BUTTERMILK. University of Cincinnati Clermont College. Retrieved on 2007-08-21.
2. ^ Marshall, Charles Edward (ed.) [1911] (1912). Microbiology: A Text-book of Microörganisms, General and Applied (PDF), Philadelphia, Pennsylvania: P. Blakiston's Son & Co., 371. Retrieved on 2007-08-21. “Quite recently there has developed an important industry in the manufacture of artificial buttermilk. This is usually made by inoculating skim milk with a culture of lactic bacteria, either our native Bact. lactis acidi, or one of the imported species, such as Bact. bulgaricum. ... In making artificial buttermilk, the skim milk is frequently pasteurized in order to get rid of the miscellaneous flora which it contains. The finished product, therefore, differs from ordinary buttermilk in the fact that it contains nearly pure cultures of the lactic organisms while the natural buttermilk will contain a more or less miscellaneous flora in which the acid organisms predominate. It is possible to obtain a more uniform product iri the artificial buttermilk than in the natural product, and this is perhaps responsible for the rapid development of this industry.
3. ^ Fankhause, David B. (2007-06-14). MAKING BUTTERMILK. University of Cincinnati Clermont College. Retrieved on 2007-08-21.
4. ^ Filippone, Peggy Trowbridge. Buttermilk Substitutions, Measures, & Equivalents. About, Inc.. Retrieved on 2007-08-21.
2. ^ Marshall, Charles Edward (ed.) [1911] (1912). Microbiology: A Text-book of Microörganisms, General and Applied (PDF), Philadelphia, Pennsylvania: P. Blakiston's Son & Co., 371. Retrieved on 2007-08-21. “Quite recently there has developed an important industry in the manufacture of artificial buttermilk. This is usually made by inoculating skim milk with a culture of lactic bacteria, either our native Bact. lactis acidi, or one of the imported species, such as Bact. bulgaricum. ... In making artificial buttermilk, the skim milk is frequently pasteurized in order to get rid of the miscellaneous flora which it contains. The finished product, therefore, differs from ordinary buttermilk in the fact that it contains nearly pure cultures of the lactic organisms while the natural buttermilk will contain a more or less miscellaneous flora in which the acid organisms predominate. It is possible to obtain a more uniform product iri the artificial buttermilk than in the natural product, and this is perhaps responsible for the rapid development of this industry.
3. ^ Fankhause, David B. (2007-06-14). MAKING BUTTERMILK. University of Cincinnati Clermont College. Retrieved on 2007-08-21.
4. ^ Filippone, Peggy Trowbridge. Buttermilk Substitutions, Measures, & Equivalents. About, Inc.. Retrieved on 2007-08-21.
External links
Buttermilk may refer to
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- Buttermilk, a liquid dairy product
- Buttermilk (horse), Dale Evans' horse
- Buttermilk, a ski area part of the Aspen/Snowmass resort complex in Colorado, United States
- Buttermilk, Arkansas
- Buttermilk, Kansas
- Buttermilk, Missouri
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Types of Fats in Food
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- Unsaturated fat
- Monounsaturated fat
- Polyunsaturated fat
- Trans fat
- Omega: 3, 6, 9
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The Dietary Reference Intake is a system of nutrition recommendations from the Institute of Medicine of the USA National Academy (IOM). The DRI system is used by both the United States and Canada. It is intended for the general public and health professionals.
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Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Cream (from Greek chrisma) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top.
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Churning is the process of shaking up whole milk (or cream) to make butter, and various forms of butter churn have been used for the purpose. In Europe from the Middle Ages until the Industrial Revolution, this was generally as simple as a barrel on rockers, which was rocked by
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Taste (or more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food and poisons.
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The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics.
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supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. It is larger in size and has a wider selection than a traditional grocery store and it is smaller than a hypermarket.
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The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics.
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Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. Lactose makes up around 2-8% of the solids in milk. The name comes from the Latin word for milk, plus the -ose ending used to name sugars.
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Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes.
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Casein (from Latin caseus "cheese") is the most predominant phosphoprotein found in milk and cheese. When coagulated with rennet, casein is sometimes called paracasein.
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Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream.
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Not related to tartar sauce.
Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. It is a byproduct of winemaking. It is also known as cream of tartar.
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- See also:
Soured milk is a general term for milk that has acquired a sour taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation.
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Soy milk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China.
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Rice milk is a kind of grain milk processed from rice. It is mostly made from brown rice and commonly sweetened with sugarcane syrup. Compared with cow's milk, it contains more carbohydrates, but does not contain significant amounts of calcium or protein, and no cholesterol or
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Veganism (also strict or pure vegetarianism) is a philosophy and lifestyle that seeks to exclude the use of animal derived products for food, clothing, or any other purpose.[1][2] Vegans do not use or consume animal products of any kind.
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Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products. There are variations that admit dairy products, eggs and/or products from animal labor such as honey.
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Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses.
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University of Cincinnati is a coeducational public research university in Cincinnati, Ohio. Ranked as one of America’s top 25 public research universities and in the top 50 of all American research universities,[2]
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University of Cincinnati is a coeducational public research university in Cincinnati, Ohio. Ranked as one of America’s top 25 public research universities and in the top 50 of all American research universities,[2]
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About.com is an online source for original consumer information and advice, a top 10 Web property used by one out of five people on the Internet (Nielsen NetRatings[1]). It is owned by the New York Times.
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