Buttermilk

Buttermilk – the dairy product of low fat content received as a result of production of butter and which is collateral in technological process. Buttermilk is rich with biologically active components, at the same time has low caloric content owing to insignificant fat content.

Buttermilk use

Пахта - побочный продукт в технологическом процессе производства сливочного масла Buttermilk is eaten as an independent product, and also widely used in bread baking, serves as raw materials for production of sour-milk products. Besides, buttermilk is applied in livestock production as cheap option of a forage to young growth.

Dairy drinks from buttermilk have the expressed sour-milk taste, a viscous homogeneous consistence and white color.

Also the condensed buttermilk with addition of sugar or without it is produced. Characteristic of the condensed buttermilk is triple increase in concentration of protein in comparison with fresh buttermilk that does it by a valuable source of protein. If to compare the condensed buttermilk to condensed milk, then important difference of the condensed buttermilk there will be much a smaller content in it of fats that considerably reduces product caloric content.

Dry buttermilk finds broad application in cookery and the food industry and has no wide circulation in retail network. An exception is the dry dessert which represents mix of the condensed buttermilk with berry juice, dried up on special technology. The product reminds a fruit candy and is ready to the use.

Buttermilk production

On average at production of 1 kg of butter about 1,5 kg of buttermilk turn out. As the independent product buttermilk exists in three types at which proportions of biologically significant components differ. Belonging to this or that look is defined by technological features of production of oil.

Emit the buttermilk received as a result:

Periodic beating of cream;
Constant beating of cream;
Production of oil by transformation of cream.

Also separately emit buttermilk from kisloslivochny and sweet cream butter. To define from what oil buttermilk is received, it is possible on its flavoring features and a smell. Unlike the sweet cream buttermilk which does not have foreign smells and smack, kisloslivochny buttermilk has kisloslivochny smack, characteristic of this oil, and aroma.

Fresh buttermilk with various flavoring additives or without them is implemented as an independent product, and can be used in the food industry for normalization of milk, production of cottage cheese and cheese, production of the dry and condensed buttermilk, and also for allocation of biologically significant compound components. Калорийность пахты - 33 ккал на 100 г

Advantage of buttermilk

Skvashenny drinks which fully disclose all advantage of buttermilk are presented at the market, at the same time without causing the complications connected with a partial lactose intolerance. But if the person completely has no enzyme lactose splitting milk sugar, it is better not to use fresh buttermilk. The fermented drinks on the basis of buttermilk can become replacement to it.

High protein content, mineral substances and vitamins, in combination with low caloric content, define advantage of buttermilk. Buttermilk is rich with iron, potassium, calcium, phosphorus, sodium and magnesium, and also vitamins E, PP, D and A. The regular use of buttermilk improves a metabolism and structure of intestinal microflora.

Caloric content of fresh buttermilk makes about 33 kcal on 100 g of a product. Caloric content of the sour-milk and condensed buttermilk in many respects depends on the additional components added to a product. Information on the caloric content of specific dairy product should be looked for on the label.

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