Buttermilk powders are obtained by spray-drying buttermilk, which comes from the churning of cream into butter. Buttermilk composition is close to that of skimmed milk but with a higher fat content. It is rich in milk fat globule membrane and phospholipids.
Buttermilk powder has many functional properties linked to its distinctive composition, making it an appealing ingredient for many applications. Proteins in buttermilk powder can function as emulsifiers, stabilizing oil-water interfaces in products such as sauces, dressings or ice creams. These proteins promote also foam formation and stability in products such as baked goods, and allow a browning crust effect when Maillard reaction is desired. Their water-binding properties can increase the viscosity of products such as puddings and preserve product freshness. Thanks to its milky taste, buttermilk powder enhances the dairy flavour of many products, and is often used in seasonings.
As a dairy milk powder producer, our buttermilk powder is available with different fat content ranging from 4 to 8%, and can be Kosher or vegetarian certified.
Taking place from 23 November – 4 December 2020, this virtual event is designed to give you access to the global F&B ingredients industry, tools and collaboration opportunities you require to meet your business objectives. During these two weeks of online meetings, Lactalis ingredients will be participating at the Fi Europe CONNECT.
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Lactalis Ingredients is proud to publish its 2019 social and environmental report. It demonstrates the commitment, the progress, and the many challenges – economic, environmental, and social – that the company faces daily, as well as its ability to project itself and anticipate the food challenges of the twenty-first century.