What is Buttermilk?
Buttermilk is typically produced by lactic acid fermentation of low-fat milk with a mixture of mesophilic lactic acid bacteria used as a starter / culture. It has a mild acidic taste and a smooth viscous texture. The increased acidity is primarily due to lactic acid, a by-product naturally produced while fermenting lactose, the primary sugar found in milk. To keep bacteria live refrigeration of buttermilk is required.
Shelf life of Packed Buttermilk
To increase the shelf life heat treatment of buttermilk is done but bacteria will be dead. After heat treatment refrigeration of buttermilk is not required. Examples are Amul Masti and Nilgiri in tetra pak.
We chose seven popular brands of buttermilk to interpret the nutritional information given on their labels.
Consumer VOICE Recommendations and Key Findings of Buttermilk Brands