The fluid of buttermilk

Originally, buttermilk was the fluid remaining after cream was churned into butter. Buttermilk has been drink and used in American cooking since colonial times.

Dutch settlers in New York had it with their breakfast. Today, cultured buttermilk is made by adding acid lactic bacteria to milk, usually low-fat (1% milk fat) or fat free milk.

Lactic acid is a byproduct naturally produced by fermenting lactose. As the natural bacteria in the milk produce lactic acid at room temperature, the pH of the milk decreases and the casein precipitates, which cause the curdling or clabbering.

And that is why buttermilk is thicker than plain milk. Buttermilk is used in buttermilk biscuits and certain other baked goods primarily for flavor, although it can whiten, tenderize and leaven in some cases.

As a drink, buttermilk is tangy, highly flavored, and very nutritious. Like cream, buttermilk is thick and full bodies and like wine it fills the mouth with lasting, tart flavor.
The fluid of buttermilk

The Term of Milk Drinks

The Term of Milk Drinks
The milk drinks are products ready for consumption, made from milk with differing fat contents additions such as sugar cocoa, fruit concentrates, coffee, flavors and-or other food ingredients, which are homogenously mixed and contributed to flavour and taste.

A level of 30% of additives should not be exceeded in the finished products.

Milk drinks are part of “dairy based products.” The various types can be manufactured on the basis of whole milk (3.5% fat), fat reduced milk (1.5 – 1.8%) or skim milk (less .0.3% fat).

They can be commercialized in the from of pasteurized, UHT or sterilized products.
Apart from taste-influencing additives other ingredients, e.g., stabilizers, are added, which contribute to a homogenous structure and distribution of the additive.

Basic products can be enriched with milk proteins or whey and ultra-filtrate (permeate) are added to refreshing beverages.

Milk drinks are the result of consumer demand for an increased variety in taste. Children can be enticed to consume more milk, and this will also help in school milk programs.

Initially, the preparation of these products was limited to catering and households. The steadily increasing demand has resulted in a significant market share for these dairy products.
The Term of Milk Drinks