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Commercially produced buttermilk is a
cultured product. Today it is not the by-product from churning
cream into butter. Most of the cultured buttermilk marketed
in the United States is made of fresh skim milk. However,
cultured buttermilk may be made from fresh, fluid whole milk,
concentrated fluid milk (whole or skim), or reconstituted, non-fat dry milk.
Pasteurized skim milk is cultured chiefly with Streptococcus lactis and incubated at 68° to 72°F. until the acidity is
0.8 to 0.9 percent, expressed as lactic acid. The result is a milk
with characteristic tangy flavor and smooth, rich body. Butter
granules are sometimes added in an amount to produce a
buttermilk testing one or less-than-one percent milk fat. The
concentration of milk solids-not-fat is similar to that of whole
milk.
Milk solids-not-fat: no standard. State standards may vary from 8.0% to
9.0% minimum where they exist.
   
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