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‘ BUTTERMILK ’

‘ BUTTERMILK ’. IZLIANA BT IBRAHIM 02DTM11F2036 NOOR ANISAH BOKRI 02DTM11F2037 SITI FATIMAH BT ABD GHANI 02BTM11F2060. INTRODUCTION. refers to a number of dairy drinks . the term buttermilk refers to a range of fermented milk drinks

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‘ BUTTERMILK ’

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  1. ‘BUTTERMILK’ • IZLIANA BT IBRAHIM 02DTM11F2036 • NOOR ANISAH BOKRI 02DTM11F2037 • SITI FATIMAH BT ABD GHANI 02BTM11F2060

  2. INTRODUCTION • refers to a number of dairy drinks. • the term buttermilk refers to a range of fermented milk drinks • buttermilk was the liquid left behind after churning butter out of cream.

  3. Common in warm climates (e.g., the Middle East, Turkey, Afghanistan, Pakistan, India, Srilanka and the Southern United States) where unrefrigerated fresh milk sours quickly. • As well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic.

  4. DISCUSSION

  5. HISTORY • In days gone by, nothing went to waste in the standard homestead, and this included the liquid leftover after churning butter. • Combined with natural airborne bacteria, this liquid thickened and soured, taking on a pleasingly tangy flavor. • The resulting buttermilk made an excellent addition to biscuits, pancakes, and baked goods.

  6. USES • The thick texture of buttermilk is due to lactic acid, which denatures the milk proteins and changes their shape and texture. • used in place of higher fat milk products when a thick texture is desired. • used to add flavor to food. The lactic acid provides a sour, tart or tangy flavor, which is ideal for salad dressings, dips and baked goods. • used extensively in commercial foods to add flavor and body. • plays a crucial role in the leavening process of many baked goods.

  7. The tartness of buttermilk is due to acid in the milk. • The increased acidity is primarily due to lactic acid produced by lactic acid. • As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. • This process makes buttermilk thicker than plain milk.

  8. STORAGE • Buttermilk will last up to 2 weeks due to its high acidity level, although it is best the first week.. • Always look for the latest expiration date on the carton, just as you would for any dairy product. • Keep buttermilk refrigerated, and do not let it sit out on the counter or the kitchen table for any length of time. • Buttermilk can be frozen up to 3 months, but it is not recommended because it tends to separate.

  9. HEALTH • Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. • high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.  • Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. • Buttermilk has more lactic acid than skim milk. 

  10. METHODOLOGY • Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar.  • Fill the jar with fresh milk. • Screw on the lid securely and shake to mix thoroughly.  Label with the date • Let sit out in a warm part of the room until clabbered (here next to our wood stove).  It should be thickened in 24 hours.  If it takes longer than 36 hours, the starter was no longer active (the bacteria had died).  The buttermilk may or may not be tasty if it takes longer than 36 hours.  (If in doubt, it can still be used for baking.) • 24 hours later (at room temperature), the bacteria have fermented the milk, the lactic acid causing the milk proteins to clabberWhen finished, the thickened buttermilk coats the glass.  The finished buttermilk should be refrigerated.  It keeps easily for weeks.  Fresher buttermilk makes better starter for cheese.

  11. MICROORGANISMS • This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. • This variant is made using one of two species of bacteria: - Lactococcuslactis - Lactobacillus bulgaricus

  12. Lactococcuslactis • Lactobacillus bulgaricus

  13. CONCLUSION • The utilization of the great bulk of the vast volume of creamery buttermilk annually produced in the form of condensed buttermilk and dried buttermilk • It promise to be of distinct economic value both to the feeder of farm animals and as a means to minimize waste of a valuable marketable by-product to the creamery. • While considerable quantities of these concentrated by products are now being manufactured and marketed to the advantage of feeder and manufacturer, this industry is as yet in its infancy.

  14. REFERENCE • http://download.journals.elsevierhealth.com/pdfs/journals/0022-0302/PIIS0022030223940579.pdf • http://www.gpo.gov/fdsys/pkg/CFR-2010-title21-vol2/pdf/CFR-2010-title21-vol2-sec131-3.pdf

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