Various milk products are generally referred to as buttermilk . Sometimes it is also viewed as a type of milk . It arises when churning through the separation of the butter grain from the cream contained liquid. It usually has a milk fat content of less than one percent.
The basis of buttermilk is cream, which is separated from the skimmed milk by centrifuging the raw milk . After the cream has been further treated, if necessary by standardization and pasteurization, it is matured for the production of sweet cream butter, or it is acidified for sour cream butter. Butter-making separates most of the solids from the liquid, known as buttermilk. In Austria, buttermilk has to be made from sour cream according to the food book .
Varieties and products
- Buttermilk: as a standard variety, addition of water or skimmed milk is allowed
- Pure buttermilk: as a standard variety, the addition of water or skimmed milk is prohibited, the dry matter can only be increased by removing water
Enriching the liquid with milk protein products or cream is prohibited for standard varieties. Heat treatment to extend shelf life is permitted.
- Sweet buttermilk: comes from the production of sweet cream butter
- Sour buttermilk: is produced during the production of sour cream butter or butter from soured cream or by souring sweet buttermilk by adding lactic acid bacteria
- Whipped buttermilk
- Buttermilk preparation: addition of fruits and flavorings .
The mixture of buttermilk and skimmed milk is known as sour milk, drinking sour milk or sour skimmed milk. As a dry milk product, buttermilk powder is made from these products.
Buttermilk, for example, contains 3.5 g protein, 0.5 g fat and 4.0 g carbohydrates per 100 g (100 ml), plus no fiber, 1 mg cholesterol and 750 mg minerals . The physiological calorific value thus corresponds to 156 kJ (37 kcal) per 100 g. Vitamin B2 , B5 and B12 as well as calcium , potassium and phosphate are also found in larger quantities in buttermilk .
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