(Food-Beverage-News.Com, April 19, 2018 ) Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.
The report Buttermilk Market begins from overview of Industry Chain structure, and describes industry environment, then analyses market size and forecast of Buttermilk by product, region and application, in addition, this report introduces market competition situation among the vendors and company profile, besides, market price analysis and value chain features are covered in this report.