The residue left after churning butter, 0.1–2% fat, with the other constituents of milk proportionally increased. It is slightly acidic, with a distinctive flavour due to the presence of diacetyl and other substances. Also made by adding lactic bacteria to skimmed milk; 90–92% water, 4% lactose with acidic flavour from lactic acid, it is similar to skimmed milk in composition. Dried buttermilk is used in bakery products and ice cream.
Subjects: Medicine and Health — Cookery, Food, and Drink.