Foods: Buttermilk

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Lactic acid [50-21-5] (2-hydroxypropanoic acid), CH CHOHCOOH, is the most widely occurring hydroxycarboxylic acid and thus is the principal topic of this article. It was first discovered ia 1780 by the Swedish chemist Scheele. Lactic acid is a naturally occurring organic acid that can be produced by fermentation or chemical synthesis. It is present ia many foods both naturally or as a product of in situ microbial fermentation, as ia sauerkraut, yogurt, buttermilk, sourdough breads, and many other fermented foods. Lactic acid is also a principal metaboHc iatermediate ia most living organisms, from anaerobic prokaryotes to humans. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

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). 

Pasteurized processed cheese foods =S44 >23 As for pasteurized blended cheese, but with the following extra optional ingredients (milk, skim milk, buttermilk, cheese whey, whey proteins - in wet or dehydrated forms)... 

Apart from public health impacts, residual antimicrobials in animal products can bring about technoeconomic losses in the food processing industry. It has long been known that the presence of some antimicrobial compounds in milk can dramatically affect the production of fermented dairy products such as yogurt, cheese, buttermilk and sour cream (72, 73). As shown in Table 10.2, even minute concentrations of antibiotics in milk can cause inhibition of the growth of commonly used dairy starter cultures (74). 

A product similar to cultured buttermilk may be prepared by direct acidification. Food-grade acids and acid anhydrides are added to unfermented milk to obtain a product with uniform acidity and smooth body. Flavoring materials are used to improve the flavor and aroma. 

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%. 

Lactose is a major contributor to the acceptability of milk as a beverage, and variations of 0.33% lactose are readily detected by taste test (Higgins and Lorimer 1982). Lactose may not be present at optimum levels, however, so that supplementation of milk products such as buttermilk or chocolate drinks effectively improves their acceptance, apparent richness, and smoothness. Consequently, lactose is included as an optional ingredient in standards of identity of such foods. 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

Use of fermented whey as a food has been suggested. Jagielski (1871) combined whey and lactose with an appropriate culture and produced a whey kumiss. Later, Krul kevich mixed equal volumes of whey and buttermilk with kumiss yeasts, L. bulgaricus, and L. acidophilus. The finished product is claimed to resemble kumiss (Marth 1974). A condensed whey food composed, in part, of whey fermented by L. bulgaricus and P. shermanii has been described in a patent issued to Meade et al. (1945). Additional information on fermenting whey is given by Friend and Shahani (1979). 

Goel, M. C., Kulshrestha, D. C., Marth, E. H., Francis, D. W., Bradshaw, J. G. and Read, R. B., Jr. 1971. Fate of coliforms in yogurt, buttermilk, sour cream, and cottage cheese during refrigerated storage. J. Milk Food Technol. 34, 54-58. 

Hogarty, S. L. and Frank, J. F. 1982. Low temperature activity of lactic streptococci isolated from cultured buttermilk. J. Food Prot. 45, 1208-1211. 

In a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, and continue mixing until well blended. Mix in the buttermilk, vanilla, and food coloring. Then add the cocoa powder mixture. 

Sheep s milk (SM) and cheese made from sheep s milk may cause severe allergic reactions in children. In the literature data, there is an example of a 5-year-old atopic boy who experienced several anaphylactic reactions after eating food containing pecorino, a cheese made from sheep s milk. Skin-prick tests were strongly positive for sheep s buttermilk curd and pecorino sheep s cheese. Skin-prick tests for fresh... 

Increased recognition of the nutritional significance of components of the MFGM has led to a number of studies dedicated to the extraction and production of MFGM from buttermilk. Specific processes have been designed to obtain MFGM isolates free from other milk constituents, with the explicit objective of their use as bioactive and functional food ingredients. The differences in composition between isolates produced from different... 

Corredig, M., Dalgleish, D.G. 1998a. Buttermilk properties in emulsions with soybean oil as affected by fat globule membrane-derived proteins. J. Food Sci. 63, 476 180. 

Morin, P., Poliout, Y., and Jimenez-Flores, R., A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration, J. Food Eng., 11, 521, 2006. 

Although liver is probably the worse food in the world, buttermilk is hardly more better. 

One important class of foods possessing natural flavors that arise via enzymatic and microbial action are "fermented" dairy products. This important food group, consisting of cheeses, yoghurt, buttermilk, sour cream and similar products is very interesting and illustrates the importance of taste and odor in food selection. 

Fit the normal chopping blade to a food processor or a mixer and whip the cream—it will turn quickly from frothy to thick cream. The cream will stiffen more before separating into thick, pale butterfat and buttermilk. 

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