Buttermilk solids
(dehydrated solids from sweet or cultured buttermilk; plain or instantized grades)

Description
• Dairy ingredient produced by drying liquid buttermilk from butter making (sweet) or fermentation (cultured).
• Concentrates proteins, lactose, minerals, and MFGM (milk fat globule membrane; phospholipid–protein complex that aids natural emulsification).
• Free-flowing, off-white to light cream powder; mild, creamy, slightly tangy flavor (more pronounced in cultured grades).

Indicative nutritional values (per 100 g)
• Energy: 430–480 kcal
• Protein: 30–35 g (high-quality dairy proteins; BV — biological value — ≈ 80–85)
• Total fat: 4–8 g — SFA/MUFA/PUFA (saturated/mono-/polyunsaturated; limit SFA, MUFA/PUFA generally more favorable)
• Carbohydrates: 50–56 g (mostly lactose 48–52 g)
• Ash: 7–9 g • Moisture: ≤ 5%
• Minerals (typical): Calcium 900–1200 mg; Phosphorus 700–900 mg; Potassium 1300–1700 mg per 100 g

Key constituents
• Casein and whey proteins with good emulsifying/foaming capacity.
• MFGM phospholipids (e.g., phosphatidylcholine, sphingomyelin) for creamy mouthfeel and emulsion stability.
• Lactose; mineral salts; mild Maillard/fermentation flavor compounds (cultured).

Production process
• Cream pasteurization → churning (sweet BM) or cultured milk/cream (cultured BM) → clarification/standardization → vacuum evaporation → spray drying (or drum drying for specialty textures) → cooling, sieving/agglomeration → packaging under low-oxygen/inert conditions.
• Optional instantization/lecithination for rapid wetting and dispersion.

Physical properties
• Color: ivory to light cream; particle size depends on dryer/agglomeration.
• Bulk density: ~0.45–0.60 g/mL (lower for instant grades).
• Reconstituted pH (10% w/w): sweet 6.3–6.6; cultured 5.0–6.0.
• Highly hygroscopic; aw low when sealed, rises quickly with ambient humidity.

Sensory and technological properties
• Adds dairy body, opacity, and creamy flavor; rounds acidity and enhances umami/savory notes.
• Strong natural emulsification and water binding (proteins + MFGM).
• Contributes browning and crust color (lactose-driven Maillard).
• Moderate heat stability; prolonged high heat can produce cooked notes and viscosity rise.

Food applications
• Bakery & snacks: dough conditioning, crust color, seasoning bases, cheese-style coatings.
• Sauces, soups, dressings: creaminess and emulsion stability; replaces part of cream/cheese.
• Confectionery & desserts: caramels, ice cream, milk drinks, yogurt mixes.
• Meat & plant analogs: binder, yield improvement, flavor rounding.
• Beverage mixes: smoothies, powdered shakes, cocoa/tea mixes for added creaminess.

Nutrition and health
• Supplies complete dairy proteins plus bioavailable calcium and phosphorus; MFGM phospholipids add functional/technological benefits.
• Contains lactose; suitable only for lactose-tolerant consumers or in lactose-reduced versions.
• Dairy fat level is modest (4–8 g/100 g); consider portion control in low-SFA dietary plans.

Serving note
• Typical inclusion: 2–8% in dry blends; ~3–10 g per serving in beverages/sauces; higher levels as needed in bakery/coatings.

Allergens and intolerances
• Contains milk (major allergen; labeling required).
• Contains lactose; not suitable for lactose-intolerant individuals unless lactose-reduced.
• Instant/lecithinated grades may include soy or sunflower lecithin; cross-contact with gluten/egg possible in multipurpose plants — verify supplier specs.

Quality and specifications (typical)
• Moisture ≤ 5% • Protein ≥ 30% • Fat 4–8% • Ash 7–9% • Lactose 48–52%
• pH (10% solution): sweet 6.3–6.6; cultured 5.0–6.0
• Dispersibility/solubility: compliant with dairy powder standards; low scorched particles (ADPI/Codex grades).
• Microbiology: Salmonella absent/25 g; coliforms < 10 CFU/g; total plate count ≤ 3×10⁴ CFU/g; low yeast/mold.
• Sensory: clean dairy profile; no oxidized, overly sour, or burnt notes.

Storage and shelf-life
• Store cool, dry, dark (≤ 25 °C; RH < 65%) in moisture/oxygen-barrier packaging.
• Reseal promptly after opening; avoid condensation by temperature equilibration.
• Shelf-life: 12–24 months unopened; 1–3 months after opening, depending on humidity control.
• Protect from humidity (prevents caking) and from oxygen/light (limits oxidation and flavor loss).

Safety and regulatory
• Manufactured under GMP/HACCP (good manufacturing practices / hazard analysis and critical control points) and dairy hygiene rules (e.g., EU Reg. 852/853; Codex STAN 207 for milk powders).
• Allergen “milk” must be declared; list processing aids (anti-caking, lecithin).
• Routine monitoring for contaminants, cleaning residues, and pathogens per dairy-powder criteria.

Labeling
• Name: “Buttermilk Solids” or “Dried Buttermilk” (specify sweet or cultured).
• Ingredients, nutrition table, lot/date, net weight, storage, origin; declare emulsifiers/anti-caking agents and any allergen sources.
• For instantized/lecithinated grades, declare emulsifier source (e.g., soy/sunflower lecithin).

Troubleshooting
• Caking/clumping → moisture ingress/high RH → barrier packs, desiccants, good resealing.
• Poor dispersibility → fine particles/insufficient instantization → agglomerate/lecithinate; premix in warm water.
• Cooked/oxidized notes → excess heat/oxygen → optimize dryer conditions, nitrogen flush, FIFO rotation.
• Excess browning in finished goods → high lactose at low aw → adjust formula water activity and bake profile.

Sustainability and supply chain
• Valorizes a butter-making side stream, improving resource efficiency.
• In-plant: heat recovery on evaporators/dryers, wastewater treatment with BOD/COD reduction, recyclable/mono-material packaging.
• Programs for responsible milk sourcing, animal welfare, and cold-chain logistics reduce loss and footprint.

Main INCI functions (cosmetics)
• Buttermilk Powder / Lactis Powder — skin-conditioning, humectant, soothing; used in masks, bath powders, and lotions under cosmetic-grade specifications.

Conclusion
Buttermilk solids are a versatile dairy ingredient delivering natural emulsification, creamy flavor, and concentrated nutrition from proteins, lactose, minerals, and MFGM phospholipids. With proper processing and storage, they perform reliably across bakery, sauces, beverages, confectionery, and savory systems.

Mini-glossary
• SFA/MUFA/PUFA — Saturated / monounsaturated / polyunsaturated fatty acids; limit SFA, MUFA/PUFA generally support a more favorable lipid profile.
• BV — Biological value; index of protein quality based on amino-acid profile.
• MFGM — Milk fat globule membrane; phospholipid/protein membrane with emulsifying properties.
• MAP — Modified atmosphere packaging; gas systems that can protect sensitive powders (less common for dairy powders).
• aw — Water activity; fraction of free water available for microbial growth.
• GMP/HACCP — Good manufacturing practices / hazard analysis and critical control points; hygiene and safety systems.
• BOD/COD — Biochemical / chemical oxygen demand; indicators of organic load in effluents.