Buttermilk powder

Description

Buttermilk powder is a loose powder with a color ranging from white to cream. It is made by pasteurization and spray drying of buttermilk, a liquid produced in the butter production process. Buttermilk powder has high nutritional value, is rich in proteins, lactic acid, B vitamins and minerals.

Dried buttermilk has excellent solubility and thermal stability. It is a functional additive because it has emulsifying and water-binding properties that increase the viscosity of products. It also allows for a browning effect in baked goods when the Maillard reaction is desired.

Physical and chemical characteristics	Value
Water content	Max. 5.0%
Fat content	Max 6.0%
Protein content	At least 29.0%
°SH	Max 7.5
Foreign bodies	Unacceptable
Antibiotics	Negative
Solubility index	Max. 2.0 ml
Color	Solid, white to cream
Taste and smell	Pure, free from foreign tastes and odors
Appearance	Dry, uniform powder, light lumps that crumble easily are acceptable

The shelf life of buttermilk powder is 12 months from the date of production. It should be stored in a cool, dry place.

Salsal Trading SA supplies its Trading Partners with buttermilk powder in 25 kg bags.

Buttermilk powder is used in the food industry to enhance the taste and desired texture of products. It is mainly used in the production of baked goods to give them a distinct flavor, retain moisture, and improve browning. The binding properties of dried buttermilk also play an important role in extending the shelf life of baked goods. Additionally, by effectively binding water, it increases the viscosity of dessert creams. In addition, buttermilk powder serves as a thickener and emulsifier in the preparation of sauces and spreads. Powdered buttermilk can also be used as a substitute for skimmed milk powder.