Buttermilk powder (milk)
Buttermilk powder is obtained by drying buttermilk, the liquid traditionally produced during the churning of cream in butter manufacture.
It is a dairy ingredient containing mainly lactose, milk proteins and minerals, together with varying amounts of fat.
Compared with whole milk powder, it generally has a lower fat content, although its exact composition depends on the production process.
It contains nutritionally valuable proteins, including caseins and whey proteins, with a good profile of essential amino acids.
It may also contain components derived from the milk fat globule membrane, including phospholipids, in varying amounts.
It is used in bread, biscuits, baked goods, chocolate, desserts, sauces, powdered mixes and dairy products to improve flavour, texture and technological properties.
Its lactose content contributes a mildly sweet taste and can promote browning in baked products through Maillard reactions.
Because it is dehydrated, its nutrients are considerably more concentrated than in liquid buttermilk.
Calories
It provides approximately 350–390 kcal per 100 g, with variations depending on fat, protein and lactose content.
Allergens
It is derived from milk and contains milk proteins, therefore it is an allergen. It also normally contains lactose and may be unsuitable for people with significant lactose intolerance.
Assessment
A useful dairy ingredient providing protein, milk solids and technological functionality, generally with a moderate fat content.
Ingredient verdict: a nutritionally useful and technologically versatile ingredient, but it contains lactose and allergenic milk proteins.
Cons: Allergen
