buttermilkˈbʌt ərˌmɪlk
buttermilk (n)
- plural
- buttermilks
English Definitions:
buttermilk (noun)
residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
buttermilk (Noun)
The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
buttermilk (Noun)
Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Germany, Poland, Scandinavia, Finland and the Netherlands. This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Streptococcus lactis or Lactobacillus bulgaricus, which creates more tartness. The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork.
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"buttermilk." Kamus.net. STANDS4 LLC, 2024. Web. 25 Apr. 2024. <https://www.kamus.net/english/buttermilk>.
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