buttermilk

but·ter·milk

B0582400 (bŭt′ər-mĭlk′)n.1. The liquid, usually either naturally soured or cultured with acid-producing bacteria, that remains after the butterfat has been removed from cream by churning.2. A sour milk made by culturing usually skim milk with acid-producing bacteria.

buttermilk

(ˈbʌtəˌmɪlk) n (Cookery) the sourish liquid remaining after the butter has been separated from milk, often used for making scones and soda bread

but•ter•milk

(ˈbʌt ərˌmɪlk)

n. 1. the acidulous liquid remaining after butter has been separated from milk or cream. 2. a similar liquid made by adding a bacterial culture to whole or skim milk. [1520–30]

Buttermilk

Originally, the liquid remaining after butter churning. Since butter is no longer mostly made at home, buttermilk is usually bought, and is directly made by the addition of an appropriate bacteria to sweet milk.

Thesaurus

Noun

buttermilk - residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culturemilk - a white nutritious liquid secreted by mammals and used as food by human beings

Translations

Buttermilk

buttermilk

[′bəd·ər‚milk] (food engineering) A fermentation food product prepared by inoculating sweet milk with cultures of Streptococcus lactis and Leuconostoc citrovorum.

Buttermilk

defatted cream left after butter has been churned. Buttermilk contains up to 9 percent dry matter, including 4.5–5 percent lactose, 3.2–3.5 percent protein, 0.5–0.7 percent mineral substances, and 0.2–0.5 percent fat. It contains vitamins (A, B, D, E, biotin, PP, choline) and phosphatides (including lecithin, which regulates cholesterol metabolism). The caloric value is 330–440 kilocalories (kcal) per kg (1 kcal = 4.19 kilojoules).

Buttermilk is a concentrate of biologically active and deficient substances. It is used in natural form or is processed into fermented milk products and beverages. It is also used in certain kinds of dietetic cheese. Dried and condensend buttermilk is widely used in the confectionery and baking industries. Buttermilk is fed to young agricultural animals, as is acidophilus milk, which is prepared from buttermilk.

REFERENCE

Davidov, R. B. Moloko i molochnoe delo, 4th ed. Moscow, 1973.

buttermilk

but·ter·milk

(bŭt'ĕr-milk), The fluid containing casein and lactic acid, left after the process of making butter.

buttermilk

(bŭt′ĕr-mĭlk″) The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor.

buttermilk

but·ter·milk

buttermilk

but•ter•milk

Buttermilk

Buttermilk

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Buttermilk

REFERENCE

buttermilk

but·ter·milk

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buttermilk

Words related to buttermilk

noun residue from making butter from sour raw milk

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