Buttermilk Powder Facts
Dry Buttermilk Powder Manufacturer
Buttermilk Powder is typically made by spray drying liquid buttermilk. Pasteurized buttermilk is typically spray dried in a low-pressure chamber where the water is evaporated, leaving behind fine particles of powdered buttermilk solids, often called dry buttermilk, dried buttermilk powder, spray dried buttermilk, sweet cream buttermilk, buttermilk product, dry powdered buttermilk product, and buttermilk solids.
Alternatively, buttermilk powder can also be manufactured by drum drying and in that process, the liquid buttermilk is applied to the surface of a heated drum and the dried buttermilk powder is then scraped off by knives. Dried buttermilk powder manufactured by this process tends to have a cooked flavor, due to the increased caramelization of the milk sugar (lactose) that occurs in this process.
Dry Buttermilk Powder or dried buttermilk powder offers a longer shelf life than liquid buttermilk. Spray Dried Buttermilk Powder can be purchased in a wide range of package sizes to offer the user flexibility when incorporating buttermilk powder into any food product.
Dry Buttermilk Powder or dried buttermilk powder has fixed levels of components (protein, fat, carbohydrates). Certain components of buttermilk powder can offer nutritional and functionality benefits to any food product however, they are often naturally over-engineered for most purposes. With that in mind, our Pro Mix dairy blends and milk replacers were developed to pinpoint only the components that add value to each application, therefore saving money without sacrificing quality.
Functional Benefits of Dried Buttermilk Powder
- Accentuates color development during cooking and baking. Milk powder or dairy powder enhances the color of viscous products such as sauces and soups and improves opacity in lower fat foods.
- Flavor Enhancement
- Milk Powder or dairy powder can provide baked flavor during baking and heating. It can provide creamy dairy notes and ensures even flavor distribution.
- Prevents fat globules from forming one large mass, improving product appearance. Cultured buttermilk powder is an all-natural emulsifying ingredient.
- Gelling & Heat-Setting
- Improves mouthfeel. Milk powder or dairy powder helps provide the creamy, smooth texture of fat, enhancing customer appeal for lower-fat products.
- Nutritional Enrichment
- Can improve the nutritional profile of a food product. Milk powder or dairy powder provides vitamin and mineral fortification and represents a natural source of soluble vitamins.
- Some milk powders disperse well in food systems. Milk powder or dairy powders prevent sedimentation in beverages, soups & sauces.
- Water Binding & Viscosity Building
- Provides fat-like attributes in products, allowing a reduction in fat content. Milk powder or dairy powder improves product texture, creating moister products.
- Whipping, Foaming & Aeration
- Milk powder or dairy powder maintains foam properties, which enhances the visual appeal of the finished product, as well as taste and texture.
Dry Buttermilk Powder Processing
Buttermilk powder, dry buttermilk or dried buttermilk powder is obtained by removing water from liquid buttermilk that was derived from the churning of cream into butter and pasteurized prior to condensing. It contains 5% or less moisture (by weight) and 4.5% or more milkfat (by weight). It must have a protein content of no less than 30% and may not contain, or be derived from, nonfat dry milk/skimmed milk powder, dry whey or products other than buttermilk, and contains no added preservatives, neutralizing agent or other chemicals. By removing moisture to the greatest extent possible, microbial growth is prevented. Extra grade buttermilk powder, dry buttermilk or dried buttermilk powder is available in roller dried and spray dried forms.
Call All American Foods today to talk about how you can use our products in your applications. We are your buttermilk powder manufacturer!