4. Buttermilk: a by-product of the butter industry
During the churning process, the cream is transformed into butter by the agglomeration of micrograins, then grains. A whitish, liquid, aqueous phase called "buttermilk" flows between the grains. Its chemical composition is similar to that of skimmed milk. However, it differs in certain respects, giving it some interesting functional properties. While it contains less casein than skimmed milk, some of which is bound to the butter grains, it is rich in phospholipids, derived from the membranes of fat globules damaged during churning.
If the cream has undergone organic maturation, buttermilk, in addition to its emulsifying properties due to the presence of phospholipids, has an interesting aromatic character.
Skimming is tricky, as it contains small grains of butter, small fat globules that have escaped...
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Buttermilk: a by-product of the butter industry
Non-food uses of milkfat
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In 2006, France produced 950,000 tonnes of milk fat from 25 billion liters of milk at an average fat content of 40 g/l.
This fat was used for 38% of butter production, 35% of cheese production, 10% of drinking cream production (figure 1 ) and 7% of drinking...
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