Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 19
DOI: https://doi.org/10.59646/fvapc19/163
Author: Quadri Ifra Fatema, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Buttermilk is traditionally known as “Chhash” (Gujarat and MP), “Mattha” (UP and Delhi), “Tak” (Maharastra), “Ghol” (Bengal). Chhash is also popular, as sour buttermilk, in several other parts of the world i.e. East Asia, Africa, Europe, etc. It has uniform thick consistency, smooth texture, mild pleas-ing flavour resulting from a blend of clean acid taste and delicate aromatic flavour and it should be free from off flavours . The colour of the cul-tured buttermilk varies from yellowish creamy white for cow milk to creamy white for buffalo milk. The milk fat and total solids in buttermilk vary between 0.5 to 1.5 % and 4.5 to 5.5 % respectively. Recently, the production of buttermilk on commercial scale has been taken up largely by some reputed dairy plants such as Amul, Nestle, Danone, Go and Mother Dairy. Buttermilk is an aqueous phase obtained after churning of cream either fresh or fermented into butter. Buttermilk contains various components like protein, lactose, fat and minerals but among them components of MFGM is particularly of great significance. In Ayurveda text has mentioned buttermilk as medicine for various illnesses. Buttermilk solids are untapped till recently and with the worldwide research focused on their role in health is now recognized.