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Buttermilk
CHF 146.75
Auf Lager
SKU
V4C4V5F7QPV
1 Verfügbar 
Geliefert zwischen Mi., 08.04.2026 und Do., 09.04.2026
Details
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where fresh milk would otherwise sour quickly. It is also popular in Scandinavia, despite the cold climate. Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130658441
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Genre Landwirtschaft & Fischerei
- EAN 9786130658441
- Format Fachbuch
- Titel Buttermilk
- Herausgeber Alphascript Publishing
- Anzahl Seiten 96
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