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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
Economic data
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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...
Bibliography
Also in our bases (TI article)
Standardization
IDF O68A 1977 Anhydrous milkfat, anhydrous butteroil or anhydrous butterfat, butteroil or butterfat, ghee.
Regulations
Commission Regulation (EEC) No. 262/79 of February 12, 1979 on the sale at reduced prices of butter for use in the manufacture of pastry products, ice-cream and other foodstuffs (OJ No. L 041 of February 16, 1979, pp. 1-13).
Commission Regulation (EEC) No. 570/88 of February 16, 1988 on the sale of butter at reduced prices and the granting of aid for butter and concentrated butter for use in the manufacture...
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