Buttermilk: A Comprehensive Guide in Dairy Technology
BUTTERMILK
Department- Dairy Technology
Semester-5
th
Course-By Product Technology
Teacher- Bipin Kumar Singh
Introduction
Buttermilk is an important by-product obtained
during manufacture of butter. In addition, a
substantial amount of lassi (sour buttermilk) is
also produced during the manufacture of
makkhan directly from fermented milk (curd).
Types of Buttermilk
a)
Sweet cream buttermilk
b) Sour buttermilk
c) Desi buttermilk (lassi)
Average gross composition and physico-chemical properties of
sweet cream buttermilk (obtained from buffalo milk)
Difference between sweet cream buttermilk
and skim mil
k
How To Make Buttermilk
Standardization of Milk- Heat Treatment –
Cooling - Inoculation - Incubation - Cooling,
Agitation and Dilution - Packaging & Storage
Utilization of Sweet Cream Buttermilk
•
Sweet cream buttermilk, because of its
resemblance in gross chemical composition
with skim milk, is usually admixed with bulk of
skim milk for further spray drying or even
products manufacture in dairy plants.
•
Sweet cream buttermilk can be used in
beverage form and in the fluid milk industry as
a milk extender with specific benefits over
skim milk.
Utilization of Desi Buttermilk
•
Desi buttermilk also known as chhanch makes
an excellent drink, especially in warm weather.
Chhanch is an important domestic beverage in
India. It can be flavored in various ways with
salt, mint, cumin, and even spicy additions
such as ground chilies, fresh ginger or garlic. It
is considered to be an excellent thirst
quenching and nourishing beverage.
Utilization of Sour Buttermilk
•
Sour buttermilk obtained from first category is
not preferred for human consumption. This
may, however, be converted into casein by
adopting modified processing conditions for
other uses. A process has been standardized
for the manufacture of paneer from the
mixture of buffalo milk and sour buttermilk.
Utilization of Buttermilk Powder
•
Buttermilk powder can replace partly skim
milk powder for incorporation into baked
goods, ice cream, Pudding, sauces, beverages
and chocolates.
Buttermilk is a crucial by-product in dairy technology, including various types like sweet cream, sour, and desi buttermilk. This guide covers its production, composition, differences from skim milk, and utilization in various dairy products. Explore how to make buttermilk, its properties, and benefits in the dairy industry.
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Presentation Transcript
BUTTERMILK Department Department- - Dairy Technology Dairy Technology Semester Semester- -5 5th Course Course- -By Product Technology By Product Technology Teacher Teacher- - Bipin Bipin Kumar Singh Kumar Singh th
Introduction Buttermilk is an important by-product obtained during manufacture of butter. In addition, a substantial amount of lassi (sour buttermilk) is also produced during the manufacture of makkhan directly from fermented milk (curd).
Types of Buttermilk a) Sweet cream buttermilk b) Sour buttermilk c) Desi buttermilk (lassi)
Average gross composition and physico-chemical properties of sweet cream buttermilk (obtained from buffalo milk) Characteristics Butter Milk TS(%) 9.88 Fat(%) 0.59 Total Protein(%) 3.73 Lactose(%) 4.81 Ash(%) 0.75 Total Paspholipids(mg%) 78.56 Titratable acidity(%LA) 0.12 pH 6.86 Curd Tension(g) 18.84 Relative viscosity(cP at 30 C) 1.84
Difference between sweet cream buttermilk and skim milk Particular Butter milk Skim milk Fat more less Protein mixture more less Phospholipids Do not have short chain fatty acid Both are present Physica properties varying(Above Table) chemico are also
How To Make Buttermilk Standardization of Milk- Heat Treatment Cooling - Inoculation - Incubation - Cooling, Agitation and Dilution - Packaging & Storage
Utilization of Sweet Cream Buttermilk Sweet cream buttermilk, because of its resemblance in gross chemical composition with skim milk, is usually admixed with bulk of skim milk for further spray drying or even products manufacture in dairy plants. Sweet cream buttermilk can be used in beverage form and in the fluid milk industry as a milk extender with specific benefits over skim milk.
Utilization of Desi Buttermilk Desi buttermilk also known as chhanch makes an excellent drink, especially in warm weather. Chhanch is an important domestic beverage in India. It can be flavored in various ways with salt, mint, cumin, and even spicy additions such as ground chilies, fresh ginger or garlic. It is considered to be an excellent thirst quenching and nourishing beverage.
Utilization of Sour Buttermilk Sour buttermilk obtained from first category is not preferred for human consumption. This may, however, be converted into casein by adopting modified processing conditions for other uses. A process has been standardized for the manufacture of paneer from the mixture of buffalo milk and sour buttermilk.
Utilization of Buttermilk Powder Buttermilk powder can replace partly skim milk powder for incorporation into baked goods, ice cream, Pudding, sauces, beverages and chocolates.
