Unit 2: Milk based from fermented food (Buttermilk: preparation of inoculums, types of
microorganisms and production process)
Buttermilk (Chach)- Buttermilk is a low fat, drinkable dairy product with a fresh and
acidic flavor.
Drinking of butter milk after churning dahi in to country butter is a very common habit in
India. This product has most of the fermented milk solids except fat which goes in
butter. It also has mixed lactic acid bacteria, especially Lactococci and Leuconostocs,
which gives it a typical diacetyl flavour.
Manufacturing cultured butter milk on industrial scale involve selection of good quality
raw material, standard cultures and optimized process of fermentation, packaging and
storage.
True buttermilk is the fluid remaining after cream is churned into butter. If butter is made
from sweet cream, its buttermilk has approximately the same composition as skim milk.
Cultured butter milk is prepared by souring true butter milk or more commonly, skim milk
with a butter starter culture that produces a desirable flavor and aroma.
Inoculum preparation
In general, skimmed milk is used as a base for buttermilk production. This milk must be
of a high microbiological quality and not contain any antibiotics or disinfectants. For the
best flavor it is recommended to use milk with a fat content of at least 1 to 1.8%.
For the preparation of inoculums, skimmed milk are pasteurized at 90°C for 2 to 5
minutes, cooled to a temperature of 22.2°C and 23.3°C and pumped to the fermentation
tank. Milk is inoculated with mesophilic starter consists of the lactic acid bacteria
Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Leuconostoc
mesenteroides ssp. cremoris. The milk is allowed to ferment, and after 12 to 15 hours
the pH is measured until a pH of 4.6 is reached.
Types of microorganisms
Mesophilic starter consists of the lactic acid bacteria Lactococcus lactis ssp. lactis,
Lactococcus lactis ssp. cremoris and Leuconostoc mesenteroides ssp. cremoris.
Buttermilk production step
For buttermilk production the following step are important
i. Raw material
ii. Transport
iii. Standardization
iv. Homogenizations
1|Buttermilk
Unit 2: Milk based from fermented food (Buttermilk: preparation of inoculums, types of
microorganisms and production process)
v. Pasteurization
vi. Cooling
vii. Fermentation
viii. Filling
ix. Preservation
i. Raw materials
In general, skimmed milk is used as a base for buttermilk production. This milk
must be of a high microbiological quality and not contain any antibiotics or
disinfectants. For the best flavor it is recommended to use milk with a fat content
of at least 1 to 1.8%.
The flavor of the buttermilk is, to a large extent, determined by the diacetyl
production of the lactic acid bacteria. To stimulate the diacetyl production by the
lactic acid bacteria, often 0.10% w/w of sodium citrate is added. To prevent
syneresis, stabilizers can be added, like modified starch or carrageenan.
ii. Transport
Before the milk, used in the production of buttermilk, is pumped to the storage
tanks, the following things have to be checked:
Directly aerobic colony count;
Presence of antibiotics;
Sediment;
Sensory quality;
Temperature.
When the milk is stored in storage tanks, its acidity is checked regularly.
iii. Standardization
The milk is standardized on non-fat solids (at least 9%). Before the milk is
pasteurized, 0.1 to 0.2% salt is added, to obtain the desired flavor.
iv. Homogenization
Before the standardized milk is pasteurized, it is homogenized under high
pressure (125 bar), at a temperature of about 49°C, creating small fat globules,
which prevent the fat from floating.
v. Pasteurization
In order to reduce the bacterial count and increase the viscosity, through
denaturation of whey proteins, the homogenized milk is pasteurized at 90°C for 2
to 5 minutes.
vi. Cooling
2|Buttermilk
Unit 2: Milk based from fermented food (Buttermilk: preparation of inoculums, types of
microorganisms and production process)
After pasteurization step, the milk is cooled to a temperature of between 22.2 and
23.3°C and pumped to the fermentation tank. Here, the milk is inoculated with
about 1 to 3% of a mesophilic starter. This so-called mesophilic starter consists
of the lactic acid bacteria Lactococcus lactis ssp. lactis, Lactococcus lactis ssp.
cremoris and Leuconostoc mesenteroides ssp. cremoris. The first-mentioned
lactic acid bacteria are responsible for producing lactic acid from lactose, while
the latter produces the aroma. It is very important these lactic acid bacteria are
well-balanced. A maximum of 20% of the bacteria can be of the aroma producing
kind.
vii. Fermentation
After adding the mesophilic starter, the mixture is stirred for about 15 to 30
minutes, depending on the type of tank and its agitators, at a high speed. After
which, the milk is allowed to ferment, and after 12 to 15 hours the pH is
measured until a pH of 4.6 is reached. At this pH level, casein sinks to the bottom
of the tank, making the mixture curdle. The milk is then left to rest for about 1 to 2
hours, this will lead to the desired taste and aroma.
viii. Cooling
After the buttermilk is fermented sufficiently, the buttermilk has to be cooled
rapidly. In order to prevent post-contamination and to terminate the production of
acid. This rapid cooling starts with the circulation of ice water between the outer
layers of the fermentation tank, for about 10 to 15 minutes. Next, the whole is
stirred at a high speed until the product has become smooth. Then, the stirring
speed is reduced and the buttermilk is stirred until it is cooled down to 17°C.
ix. Filling
For the filling process to start, stirring should be stopped, preventing air from
entering the buttermilk. Any air could may lead to syneresis.
The cooled buttermilk is pumped to the filling machine and filled into bottles or
cardboard packs.
X. Preservation
When the buttermilk has been bottled, it must be stored at 4°C. If kept at this
temperature, the buttermilk will have a shelf life up 2 to 3 weeks.
Reference
[Link]
3|Buttermilk
Unit 2: Milk based from fermented food (Buttermilk: preparation of inoculums, types of
microorganisms and production process)
4|Buttermilk