Description
Spray-dried sweet cream buttermilk produced from the liquid remaining after butter manufacturing, retaining the milk phospholipids, proteins, and characteristic tangy flavor concentrated through drying.
Cream to light yellow free-flowing powder with characteristic mild dairy-tangy aroma. Higher in milk fat globule membrane phospholipids than skim milk powder, producing distinctive flavor and emulsification properties in finished applications.
We supply food-grade Buttermilk Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard spray-dried buttermilk, high-fat buttermilk powder, low-heat grade for cheese applications, and cultured buttermilk powder.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, fat content, protein content, and microbiology.
Introduction
Buttermilk powder occupies a distinct position in the dairy ingredient hierarchy due to its origin as a butter manufacturing co-product. The liquid buttermilk that separates from butter retains valuable milk components, including phospholipids from the disrupted fat globule membrane.
These phospholipids give buttermilk powder natural emulsification properties beyond what skim milk powder can provide, supporting applications in bakery and confectionery where emulsion stability is important.
The characteristic tangy flavor of buttermilk traditionally came from natural fermentation, although modern sweet cream buttermilk has minimal fermentation acidity. Cultured buttermilk powder is produced through deliberate fermentation to achieve the traditional flavor profile.
Buttermilk powder is foundational to many classic bakery products, including pancake and biscuit mixes where the slight acidity activates baking soda for leavening while providing the tender crumb and distinctive flavor associated with quality home-style baked goods.
Where it is used
- Pancake, waffle, and biscuit mix manufacturing
- Quick bread and muffin formulations
- Cake and cupcake mixes for moisture and tender crumb
- Ranch dressing and dip mix manufacturing
- Bread and roll formulations for flavor and softness
- Cookie manufacturing for tender texture
- Ice cream and frozen dessert formulations
- Confectionery and chocolate inclusion applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Cream to light yellow free-flowing powder |
| Moisture | ≤ 4.0% |
| Fat | ≥ 4.5% |
| Protein | ≥ 30.0% |
| Lactose | ≥ 45.0% |
| Solubility index | ≤ 2.0 ml |
| Total plate count | ≤ 30,000 cfu/g |
| Salmonella | Negative in 25g |
| Grade | Sweet cream or cultured per customer specification |
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