FERMENTED MILK (BUTTERMILK)
FERMENTED MILK (BUTTERMILK) Introduction Fermented milk products are obtained by the controlled fermentation of milk using specific microorganisms that convert lactose into lactic acid. Buttermilk is a popular fermented milk product known for its low fat content, mild acidity, refreshing taste, and high digestibility. Traditionally, buttermilk was the liquid residue left after churning butter from cream. Modern buttermilk, however, is produced by fermenting low-fat or skim milk with selected starter cultures and is widely consumed as a nutritious probiotic beverage. History of Buttermilk The origin of buttermilk dates back to ancient times when milk was stored at ambient temperatures. Natural fermentation occurred due to the presence of lactic acid bacteria. Traditionally, after butter was churned from fermented cream, the remaining watery liquid was called buttermilk. This traditional buttermilk was commonly consumed in rural communities for its cooling and digestive pro...