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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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