Results for buttermilk
On this page:
 
Dictionary:

buttermilk

  (bŭt'ər-mĭlk') pronunciation
n.
  1. The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
  2. A cultured sour milk made by adding certain microorganisms to sweet milk.

 
 
Food and Nutrition: buttermilk

The residue left after churning butter, 0.1-2% fat, with the other constituents of milk proportionally increased. It is slightly acidic, with a distinctive flavour due to the presence of diacetyl and other substances. Usually made by adding lactic bacteria to skim milk; 90-92% water, 4% lactose with acidic flavour from lactic acid, it is similar to skim milk in composition. Dried buttermilk is used in bakery products and ice cream.

 

Residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs.

 
Nutritional Values: The Nutritional Value for: buttermilk

Description Quantity Energy
(calories)
Carbs
(grams)
Protein
(grams)
Cholesterol
(milligrams)
Weight
(grams)
Fat
(grams)
Saturated Fat
(grams)
dried 1 cup 465 59 41 83 120 7 4.3
fluid 1 cup 100 12 8 9 245 2 1.3
 
Word Tutor: buttermilk
pronunciation

IN BRIEF: The sour liquid that remains after churning a solid emulsion mainly of fat globules, air bubbles, and water droplets

pronunciation Lisa loved to eat her Grandma's pancakes when they were made with buttermilk.

 
Wikipedia: buttermilk
Buttermilk, low fat
Nutritional value per 100 g (3.5 oz)
Energy 40 kcal   170 kJ
Carbohydrates     4.8 g
Fat 0.9 g
Protein 3.3 g
Calcium  116 mg 12%
Percentages are relative to US
recommendations for adults.
A fresh batch of English Buttermilk Scones
Enlarge
A fresh batch of English Buttermilk Scones

Buttermilk is a term used to describe two types of fermented milk products: traditional buttermilk and cultured buttermilk. Both types of buttermilk are made from cow's milk. The final product has no alcoholic content.[citation needed]

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]

Buttermilk Summary
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.[3] 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. ^ a b

    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. ^ Filippone, Peggy Trowbridge. Buttermilk Substitutions, Measures, & Equivalents. About, Inc.. Retrieved on 2007-08-21.

External links


 
Translations: Translations for: Buttermilk

Dansk (Danish)
n. - kærnemælk

Nederlands (Dutch)
karnemelk

Français (French)
n. - babeurre

Deutsch (German)
n. - Buttermilch

Ελληνική (Greek)
n. - βουτυρόγαλα

Italiano (Italian)
latticello, siero di latte

Português (Portuguese)
n. - leitelho (m)

Русский (Russian)
пахта

Español (Spanish)
n. - suero de la leche

Svenska (Swedish)
n. - kärnmjölk

中文(简体) (Chinese (Simplified))
酪乳, 白脱牛奶

中文(繁體) (Chinese (Traditional))
n. - 酪乳, 白脫牛奶

한국어 (Korean)
n. - 버터 밀크

日本語 (Japanese)
n. - バターミルク

العربيه (Arabic)
‏(الاسم) مخيض, لبن خض, المتبقي من الحليب بعد أخذ الزبدة‏

עברית (Hebrew)
n. - ‮חלב-חמאה, חובצה‬


 
Shopping: buttermilk
Patagonia Buttermilk Pant
 
 

Join the WikiAnswers Q&A community. Post a question or answer questions about "buttermilk" at WikiAnswers.

 

Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved.  Read more
Answers Corporation Nutritional Values. © 1999-2008 by Answers Corporation. All rights reserved.  Read more
Word Tutor. Copyright © 2004-present by eSpindle Learning, a 501(c) nonprofit organization. All rights reserved.
eSpindle provides personalized spelling and vocabulary tutoring online; free trial Read more
Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Buttermilk" Read more
Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved.  Read more

Search for answers directly from your browser with the FREE Answers.com Toolbar!  
Click here to download now. 

Get Answers your way! Check out all our free tools and products.

On this page:   E-mail   print Print  Link  

 

Keep Reading

Mentioned In: