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buttermilk

File:Buttermilk-(right)-and-Milk-(left).jpg · Wikimedia Commons · See Wikimedia Commons

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buttermilk

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Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in differen

OverviewAI-generated

Buttermilk is a dairy product categorized under buttermilks. It contains 44 kilocalories of energy per serving. The nutritional profile includes 1.7 grams of fat, with 1.1 grams being saturated fat. Carbohydrate content is 4.3 grams, consisting of 4 grams of sugars and 0 grams of fiber. The product provides 2.7 grams of protein and contains 0.26 grams of salt.

In terms of classification, buttermilk holds a nutriscore of b and a nova group rating of 1. It is associated with a food energy value of 145. The subject is referenced by 521 other encyclopedia articles.

Synthesized by Vinony from 18 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Food.name
Buttermilk
Food.image
Buttermilk-(right)-and-Milk-(left).jpg
Food.caption
Milk (left) compared with fermented buttermilk (right) that is thicker and leaves a visible residue on the glass.
Food.course
Beverage
Food.served
Chilled
Food.main_ingredient
Cream
Food.calories
62
Food.serving_size
100 g (ml)

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 75 products

bNutri-Score
1NOVA · Unprocessed / minimally processed
Energy
44 kcal
Fat
1.7 g
— of which saturates
1.1 g
Carbohydrates
4.3 g
— of which sugars
4 g
Fibre
0 g
Protein
2.7 g
Salt
0.26 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

491 papers

via PubMed

~5 min read

Encyclopedic overview

7 sections
Contents
  • Traditional buttermilk
  • Cultured buttermilk
  • United States
  • Nutrition
  • Acidified buttermilk
  • See also
  • References

Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in different levels of fat content.

Buttermilk is consumed as a beverage and used in cooking. Drinking buttermilk remains common in warmer climates where unrefrigerated milk sours quickly, as the fermentation prevents further spoilage. In making soda bread, the acid in fermented buttermilk reacts with the leavening agent, sodium bicarbonate, to produce carbon dioxide. Buttermilk is used in marination, especially for chicken and pork.

Excerpted from Wikipedia’s “buttermilk” article, available under the CC BY-SA 4.0 licence.

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via Wikidata sitelinks · CC0