Buttermilk is a fermented milk drink and a by-product of butter production.It is low calorie and easy to digest.Thanks to the presence of lactic acid and lactic acid bacteria, it supports the beneficial intestinal flora.Buttermilk is also a good source of calcium and lecithin.You can drink it as a refreshing drink or use it as a component of dishes, for example, cakes and soups.
Buttermilk is a milk drink with a mild, refreshing, creamy-nutty flavor.Technologically a by-product of churning (whipping butter) cream.Buttermilk is a sour liquid that remains after separating fat particles from a pasteurized, acidified leaven from pure cream butter cultures.Home-made traditional buttermilk created by whipping butter had a light consistency, a cloudy whitish color and floating fat particles were visible.With such buttermilk sold from tin cans you could meet several decades ago at the fair.She was especially popular in Podhale.
Currently, it is produced from skimmed milk, which is subjected to acidification, i.e. it adds special strains of lactic acid bacteria, most commonly Lactococcus lactis, Lactococcus cremoris, Leuconostoc cremoris and Lactococcus diacetilactis.The process of acidification takes place at a temperature of about 25 ° C.Before that, buttermilk is homogenized and pasteurized, and then poured into cardboard packaging or plastic bottles.Currently, buttermilk is very often found in buttermilk.Its addition has nothing to do with the traditional product, but it results from the preferences of consumers who like uniform, dense and creamy dairy products.In the stores you can buy natural and flavored buttermilk, usually strawberry, stracciatella, peach and the taste of baked apple.
Buttermilk – nutritional value and health benefits
Buttermilk belongs to the least calorific milk products.It consists of 91% water, and 100 g of the drink provides 45 kcal and contains only 1.5% fat.Buttermilk, contrary to the general opinion, is not a good source of protein, it contains even slightly less than carbohydrates, but it is a protein of high biological value.In this milk drink there is about 4 g of lactose – milk sugar, which is often poorly tolerated by adults, and its consumption causes bloating, stomachaches and diarrhea.Lactose from buttermilk is better tolerated than from milk, as it is partially degraded by the lactic acid bacteria present in the drink.In people with less lactose intolerance, buttermilk intake does not even cause gastrointestinal complaints.
Buttermilk, like yogurt and kefir, maintains the feeling of fullness after eating for a long time, and at the same time provides very few calories, which is why it is recommended for people on a slimming diet.
Buttermilk is a easily digestible product.In the digestive tract it is spread 2-3 times faster than milk.Buttermilk is considered a good product with a de-acidifying effect.Its composition contains about 0.6% lactic acid, which stimulates the secretion of gastric juice, and thus facilitates and regulates digestion.The presence of lactic acid promotes the development of beneficial intestinal bacteria, which translates into protection against infections, improve intestinal function, regulate the rhythm of bowel movements, better nutrition of intestinal epithelial cells and lower risk of colorectal cancer.The presence of lactic acid bacteria causes that buttermilk is a product helpful in regulating the balance of intestinal flora – it increases the amount of beneficial bacteria and reduces the multiplication of putrefactive pathogenic bacteria of the genus Clostridium.
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