By-product in the manufacture of butter - buttermilk: what is it?

Milk buttermilk, which is popularly called a butter dish, is a by-product obtained in the manufacture of butter. It is a low-fat cream.

Buttermilk: what is it and how did this product come about in the old days?

Our ancestors for the production of butter for a long time whipped the cow's milk. This produced a creamy product and buttermilk. The finished oil was separated from the secondary component.

Modern technological processes have made it possible to significantly improve the preparation of buttermilk. Trading networks now offer a product derived from low-fat milk, in which certain cultures of bacteria are added. The resulting snow-white mass has a thick consistency. Bacteria convert the natural sugar found in milk into an acid. Ready buttermilk includes at least 0.5 percent fat. There is a protein in it, as well as lecithin, vitamins, mineral salts and milk sugar. Buttermilk looks like a yoghurt. However, the product has a somewhat off-white flavor.

Buttermilk - what is it in the dairy industry?

In a number of countries, this product is widely used in the production of natural diet drinks, including their subspecies, including flavors and fillers. From buttermilk, condensed and dried concentrates are prepared, designed to feed babies. It is also added to various food products. For example, in Australia it is based on the production of an analog of butter. The produced product has an increased elasticity and is perfectly spread on the bread even after its direct extraction from the refrigerator.

Buttermilk - what is it for the inhabitants of Bulgaria? It is a product on the basis of which a huge quantity of sour-milk drinks is produced . In them for aeration are added baker's yeast. In Hungary, the production of sweet buttermilk is established. In Germany, this product is used in the production of cottage cheese, cream and cheese.

Buttermilk - what is it for Irish bakers? This is a traditional ingredient in bread. As a result of the chemical reaction of soda, baking powder and lactic acid , incredibly delicious and lush loaves are obtained. Like buttermilk and residents of hot countries. It is popular in India, the Middle East and Pakistan.

Buttermilk, useful properties of which for the health of the human body are due to its balanced composition of useful components, contains fats that facilitate easy assimilation of fat-soluble vitamins. Present in the by-product of oil production and phospholipids. They contribute to the normalization of cholesterol and fat metabolism.

With regular use of buttermilk, the body's struggle with obesity and pathologies of liver function is activated. This product is useful for diseases of the nervous system and kidneys. Specialists recommend to include buttermilk in the diet with patients with atherosclerosis. Produced from this drink dietetic curd is rich in lecithin, protein and many other valuable substances. That is why it is recommended to eat when colitis and enterocolitis. A drink is also useful for the digestive tract. It normalizes the fermenting processes in the intestines, preventing reproduction of putrefactive bacteria.