Description
Buttermilk powder
Buttermilk powder is a loose powder with a color ranging from white to cream. It is made by pasteurization and spray drying of buttermilk, a liquid produced in the butter production process. Buttermilk powder has high nutritional value, is rich in proteins, lactic acid, B vitamins and minerals.
Dried buttermilk has excellent solubility and thermal stability. It is a functional additive because it has emulsifying and water-binding properties that increase the viscosity of products. It also allows for a browning effect in baked goods when the Maillard reaction is desired.
| Physical and chemical characteristics | Value |
|---|---|
| Water content | Max. 5.0% |
| Fat content | Max 6.0% |
| Protein content | At least 29.0% |
| °SH | Max 7.5 |
| Foreign bodies | Unacceptable |
| Antibiotics | Negative |
| Solubility index | Max. 2.0 ml |
| Color | Solid, white to cream |
| Taste and smell | Pure, free from foreign tastes and odors |
| Appearance | Dry, uniform powder, light lumps that crumble easily are acceptable |
The shelf life of buttermilk powder is 12 months from the date of production. It should be stored in a cool, dry place.
Reviews
There are no reviews yet.