Dried milk products buttermilk

Most dry buttermilk is prepared from sweet cream buttermilk, and is produced in a manner similar to that of nonfat dry milk. Dry buttermilk has a higher phospholipid content than other dry milk products and therefore is a natural emulsifier for use in the dairy and baking industries and for dry mixes and other foods. A dry, high-acid buttermilk can be produced from milk fermented by L. bulgaricus. It is difficult to dry, however, and has found only limited use in the baking industry. There are no United States and FAO standards for this product, although typically the moisture content is less than 5%. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Commercially available nonfat dried milk and dried buttermilk have also been shown to contain small but detectable levels of NDMA (, , ). It has been suggested that N-nitrosamine formation is possible in foods that are dried in a direct-fired dryer (65). In such a dryer, the products of combustion come into direct contact with the food being dried, and N-nitrosamine formation is probably due to the reaction between secondary and/or tertiary amines in the food and the oxides of nitrogen that are produced during fuel combusion (65). 

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

Cultured buttermilk Bulgarian buttermilk—The fluid remaining after churning cream to make butter is called buttermilk. Today, this product is used primarily by the baking industry and most buttermilk for beverage purposes is a cultured product. Most of the cultured buttermilk marketed in the United States is made from fresh pasteurized skim or low-fat milk with added nonfat dry milk solids, cultured with Streptococcus lactls. However, cultured buttermilk can also be made from fluid whole milk, concentrated fluid forms, or reconstituted nonfat dry milk. 

The term "ration-balancing protein supplement" refers to milk products as defined by the American Association of Feed Control Officials and includes such materials as dried buttermilk, dried skim milk, dried whole whey, casein and cheese rind. It also includes yeast (as that term is defined by said Association) and hence refers to such materials as distiller s dried yeast and torula dried yeast. 

Dried buttermilk is made by either the dmm or spray process. Buttermilk is usually pasteurized before drying, even though the milk was previously pasteurized before churning. Dried buttermilk is used primarily for baking, confectionery, and dairy products. 

Several different types of patented dryers are on the market. Some of the products which these dryers claim to dry without chemical change are whole or skimmed milk, buttermilk, beef blood whole eggs, whites of eggs, brewers yeast, dyewood and tannin extracts, glue and gelatine solutions, etc. 

Buttermilk is a by-product of butter manufacture, in which pasteurized cream is cultured and then churned to produce butter and buttermilk. It has approximately the same composition as skimmed milk, and can also be concentrated and spray dried. Buttermilk provides a distinctive, fresh flavour. 

Other dehydrated dairy products, in addition to whole milk or skim milk powders, are manufactured by similar processes. Products include dehydrated malted milk powder, spray- or roller-dried creams with at least 42% fat content of their solids and a maximum 4% moisture, and butter or cream powders with 70-80% milk fat. Dehydrated buttermilk and lactic acid-soured milk are utilized as children s food. 

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