Product Definition

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

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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%

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Packaging

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.

Storage

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.