‘ BUTTERMILK

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’. IZLIANA BT IBRAHIM. 02DTM11F2036. NOOR ANISAH BOKRI. 02DTM11F2037. SITI FATIMAH BT ABD GHANI. 02BTM11F2060. INTRODUCTION. refers . to a number of dairy drinks. .. the . term buttermilk refers to a range of fermented milk . ID: 180351 Download Presentation

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‘ BUTTERMILK




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Slide1

‘BUTTERMILK’

IZLIANA BT IBRAHIM

02DTM11F2036

NOOR ANISAH BOKRI

02DTM11F2037

SITI FATIMAH BT ABD GHANI

02BTM11F2060

Slide2

INTRODUCTION

refers to a number of dairy drinks.the term buttermilk refers to a range of fermented milk drinksbuttermilk was the liquid left behind after churning butter out of cream.

Slide3

Common

in warm climates (e.g., the Middle East, Turkey,

Afghanistan

, Pakistan, India,

Srilanka

and the Southern United States)

where unrefrigerated

fresh milk sours

quickly.

A

s

well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic.

Slide4

DISCUSSION

Slide5

HISTORY

In days gone by, nothing went to waste in the standard homestead, and this included the liquid leftover after churning butter.

Combined

with natural airborne bacteria, this liquid thickened and soured, taking on a pleasingly tangy flavor.

The

resulting buttermilk made an excellent addition to biscuits, pancakes, and baked goods.

Slide6

USES

The

thick texture of buttermilk is due to lactic acid, which denatures the milk proteins and changes their shape and texture.

used

in place of higher fat milk products when a thick texture is desired.

used

to add flavor to food. The lactic acid provides a sour, tart or tangy flavor, which is ideal for salad dressings, dips and baked goods.

used

extensively in commercial foods to add flavor and

body.

plays

a crucial role in the leavening process of many baked goods.

Slide7

The tartness of buttermilk is due to acid in the

milk.

The

increased 

acidity

 is primarily due to lactic

acid produced

by lactic

acid.

As

the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling 

or

clabbering

 of milk.

This

process makes buttermilk thicker than plain milk.

Slide8

STORAGE

Buttermilk will last up to 2 weeks due to its high acidity level, although it is best the first week

..

Always look for the latest expiration date on the carton, just as you would for any dairy product.

Keep

buttermilk refrigerated, and do not let it sit out on the counter or the kitchen table for any length of time.

Buttermilk

can be frozen up to 3 months, but it is not recommended because it tends to separate.

Slide9

HEALTH

Buttermilk

is lower in fat than regular milk, because the fat has been removed to make butter.

high

in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. 

Those

with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested.

Buttermilk

has more lactic acid than skim milk

 

Slide10

Slide11

METHODOLOGY

Add a bacterial starter of 

6 to 8 ounces of active fresh cultured buttermilk

 to a clean quart jar. 

Fill

the jar with 

fresh milk

.

Screw on the lid securely and shake to 

mix thoroughly

.  Label with the

date

Let sit out in a warm part of the room

 until

clabbered

(here next to our wood stove).  It 

should

 be thickened in 24 hours.  If it takes longer than 36 hours, the starter was no longer active (the bacteria had died).  The buttermilk may or may not be tasty if it takes longer than 36 hours.  (If in doubt, it can still be used for baking

.)

24 hours later

 (at room temperature), the bacteria have fermented the milk, the lactic acid causing the milk proteins to

clabber

When finished, the thickened buttermilk coats the glass.  The finished buttermilk should be refrigerated.  It keeps easily for weeks.  Fresher buttermilk makes better starter for

cheese.

Slide12

Slide13

MICROORGANISMS

This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria.

This

variant is made using one of two species of

bacteria:

-

Lactococcus

lactis

-

Lactobacillus

bulgaricus

Slide14

Lactococcus lactis

Lactobacillus bulgaricus

Slide15

CONCLUSION

The utilization of the great bulk of the vast volume of creamery

buttermilk

annually produced in the form of condensed

buttermilk

and dried buttermilk

It

promise to be of distinct economic

value

both to the feeder of farm animals and as a means to

minimize

waste of a valuable marketable by-product to the creamery.

While

considerable quantities of these concentrated

by products

are now being manufactured and marketed to the advantage

of

feeder and manufacturer, this industry is as yet in its infancy.

Slide16

REFERENCE

http://download.journals.elsevierhealth.com/pdfs/journals/0022-0302/PIIS0022030223940579.pdf

http://www.gpo.gov/fdsys/pkg/CFR-2010-title21-vol2/pdf/CFR-2010-title21-vol2-sec131-3.pdf

Slide17


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