Buttermilk


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buttermilk

[′bəd·ər‚milk]
(food engineering)
A fermentation food product prepared by inoculating sweet milk with cultures of Streptococcus lactis and Leuconostoc citrovorum.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Buttermilk

defatted cream left after butter has been churned. Buttermilk contains up to 9 percent dry matter, including 4.5–5 percent lactose, 3.2–3.5 percent protein, 0.5–0.7 percent mineral substances, and 0.2–0.5 percent fat. It contains vitamins (A, B, D, E, biotin, PP, choline) and phosphatides (including lecithin, which regulates cholesterol metabolism). The caloric value is 330–440 kilocalories (kcal) per kg (1 kcal = 4.19 kilojoules).

Buttermilk is a concentrate of biologically active and deficient substances. It is used in natural form or is processed into fermented milk products and beverages. It is also used in certain kinds of dietetic cheese. Dried and condensend buttermilk is widely used in the confectionery and baking industries. Buttermilk is fed to young agricultural animals, as is acidophilus milk, which is prepared from buttermilk.

REFERENCE

Davidov, R. B. Moloko i molochnoe delo, 4th ed. Moscow, 1973.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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And we know which members of the family, in particular, going to love this one for Banana Cream INGREDIENTS: 400g bananas peeled and sliced ripe bananas) 50g caster sugar 1/2 tsp vanilla extract 150ml buttermilk METHOD: Place the bananas onto a baking sheet lined with cling film, or a zip lock bag.
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