U.S. Dairy Products > Milk Powders > Milk Powder Categories
Dry Buttermilk & Buttermilk Powder
Dry buttermilk is obtained by removing water from liquid buttermilk that was obtained from the churning of cream into butter and pasteurized prior to condensing. It contains 5% or less moisture (by weight) and 4.5% or more milkfat (by weight). Dry buttermilk must have a protein content of not less than 30%. Dry buttermilk is different from dry buttermilk product, which should have a protein content of less than 30%. Customers are encouraged to consult with suppliers on specifications needs.
For bakery, confectionery, dairy, sauces, and soups as:
- An economical source of dairy solids, including milkfat
- A convenient form of buttermilk that doesn't require refrigeration and is easily reconstituted
- An easily transported and stored dairy ingredient
|Protein||30.0% - 33.0%|
|Lactose||46.5% - 49.0%|
|Fat||4.5% - 7.0%|
|Ash||8.3% - 8.8%|
|Moisture||3.0% - 4.0%|
Stitched or glued, multiwall kraft bag with polyethylene inner liner. No staples or metal fasteners. Also available in plastic-lined corrugated paperboard or aluminum tote bins.
Ship and store in a cool, dry environment at temperatures less than 27ºC and relative humidity less than 65%. Use within 6 to 9 months. Note that storage life is very dependent on storage conditions and this figure is only a guide. Buttermilk contains milkfat-and a high proportion of phospholipids. Flavor quality will be impaired if the product is stored at too high a temperature for too long.