Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e., the churning fermented or non-fermented milk and cream). Buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).1 Buttermilk may be pasteurized or sterilized.

 

- 87299/2006-09-17


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Buttermilk pie (Buttermilk pie refers to an American South ...)
Milk and buttermilk (Milk and buttermilk includes plain fluid products ...)


List of books: Buttermilk

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