U.S. Dairy Products > Milk Powders > Milk Powder Categories

Dry Buttermilk & Buttermilk Powder

Product Definition

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.

Typical Applications

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

Typical Composition
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.