Dairy Ingredients for Food Processing

Figure 17.3. An outline for manufacturing cultured buttermilk.

Skim milk

Standardize to

9-10% MSNF,

<0.5% fat

Nonfat dry

milk/

condensed

skim milk

Pasteurize at 85°C/

30 min/ 88-91° C for

2.5-5 min

Homogenize

at 2,000 psi, 72°C.

Cool to 22°C

Ripening tank, 22 °C.

Hold t6 hours

Cool

Package

Store at 5° C.

Shelf life 3-4 weeks.

1% Starter/

frozen

concentrate

Blend 0.1% salt and

Butter flakes

Cultured

Nonfat

Buttermilk

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