Buttermilk - low-fat dairy product derived from the production of butter and is a byproduct in the process. Buttermilk is rich in biologically active components in this case is due to the low calorie low fat content.
Buttermilk is used in food as a standalone product, but is also commonly used in baking, it is the raw material for the manufacture of dairy products. Moreover, buttermilk is used in animal feed as a cheaper option for the young.
Fermented drinks from buttermilk have pronounced taste of sour milk, viscous consistency and a uniform white color.
Also available condensed buttermilk with sugar or without. A characteristic feature of the thickened buttermilk is threefold increase the protein concentration compared with fresh buttermilk, making it a valuable source of protein. If you compare thickened buttermilk and condensed milk, an important distinction thickened buttermilk is much less its content of fats, which significantly reduces calorie product.
Dry buttermilk is widely used in cooking and food processing, and is generally not available in retail stores. The exception is the dry dessert, which is a mixture thickened buttermilk with berry juice, dried using a special technology. The product resembles candy and ready for use.
On average, the production of 1 kg of butter is obtained about 1, 5 kg of buttermilk. As a standalone product buttermilk is available in three types, which differ in the proportion of biologically significant components. Belonging to a particular type is determined by the technological features of production of oil.
There are buttermilk resulting from:
- Periodic whipping cream;
- Standing whipping cream;
- Manufacturers of oil by converting cream.
Also, separately isolated from buttermilk kisloslivochnogo and sweet-cream butter. Identify any oil obtained from buttermilk, you can taste it on the features and smell. Unlike the sweet buttermilk, which has no extraneous odors and tastes, kisloslivochnaya buttermilk is characteristic of oil kisloslivochny taste and aroma.
Fresh buttermilk with different flavors or without realized as an independent product, or may be used in the food industry for normalization milk curd and cheese production, release and thickened dry buttermilk and to isolate biologically significant compound components.
On the market are fermented drinks that fully disclose all the benefits of buttermilk, without causing complications associated with partial lactose intolerance. But if a person is not completely lactose enzyme that breaks down milk sugar, fresh buttermilk is better not to eat. Her replacement may be a fermented drink based on buttermilk.
High in protein, minerals and vitamins, in combination with low-calorie, determine the benefit of buttermilk. Buttermilk is rich in iron, potassium, calcium, phosphorus, sodium and magnesium, and vitamins E, PP, D and A. Regular consumption of buttermilk improves metabolism and composition of intestinal microflora.
Caloric fresh buttermilk is approximately 33 kcal per 100 g of product. Caloric thickened sour milk and buttermilk largely depends on other components added to the product. For information on the specific calorie dairy product should look on the label.