Cultured Buttermilk Manufacture

Cultured buttermilk is usually made from low-fat milk, although non-fat and whole milk versions also exist. Non-fat milk solids are frequently added to give about 10% to 12% non-fat solids (Figure 4-5). Next, the milk is heated to 85°C to 88°C for thirty minutes. This not only pasteurizes the milk, but also satisfies other functional requirements, as described above for yogurt. The mix is then cooled to 21°C to 22°C and inoculated with a mesophilic starter culture, specific for cultured buttermilk.

The starter culture for buttermilk usually contains a combination of acid-producing bacteria and flavor-producing bacteria, in a ratio of about 5:1. Many culture suppliers now also offer body-forming (i.e., EPS-producing) strains. The acid producers include strains of L. lactis subsp. lactis and/or L. lactis subsp. cremoris. These bacteria are homolactic, and their function is simply to produce lactic acid and lower the pH. For manufacturers who prefer a decidedly tart, acidic product, the acid-producing strains are sufficient.

It is more common, however, to include flavor-producers in the starter culture. Among the flavor-producing bacteria used in buttermilk cultures are L. lactis subsp. lactis (diacetyl-producing strains), Leuconostoc mesenteroides subsp. cremoris, or Leuc. lactis. The latter organisms are heterofermentative,


Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

Get My Free Ebook

Post a comment