English
EspañolButtermilk powder is obtained by removing water from liquid buttermilk. The liquid form of buttermilk is derived from the churning of cream into butter and is pasteurized prior to condensing. Butermilk powder contains 5% or less moisture (by weight), 4.5% or more milkfat, and at least 30% of protein content. By removing moisture to the greatest extent possible, microbial growth is prevented.
Typical Applications
For bakery, confectionery, dairy, sauces, and soups as:
- An economical source of dairy solids, including milkfat
- An easily transported and stored dairy ingredient