Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.
Scope of the Report:
This report focuses on the Buttermilk in North America market, especially in United States, Canada and Mexico. This report categorizes the market based on manufacturers, countries, type and application.
Market Segment by Manufacturers, this report covers
Dairy Farmers of America
Market Segment by Applications, can be divided into
Table of Contents
1 Market Overview
1.1 Buttermilk Introduction
1.2 Market Analysis by Type
1.3 Market Analysis by Applications
1.4 Market Analysis by Countries
1.5 Market Dynamics
2 Manufacturers Profiles
2.2 Arla Foods
2.4 Sodiaal Group