Buttermilk Powder
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Overview
In the process of making butter, pasteurized cream (an oil-in-water emulsion) is churned to produce butter (a water in oil emulsion). While butter contains about 20% water, the remaining aqueous material released by the churning of cream is termed buttermilk. This buttermilk is a solution of residual fat, protein, lactose and minerals in water. Buttermilk in its liquid form can be used as a food ingredient but, for stability and convenience it is usually dried.