NALT

Preferred term

buttermilk

Product

Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%.

fermented milk

churning

butter milk

Field 001 in MARC Authority Format

6240

Spanish

suero de leche

URI

https://lod.nal.usda.gov/nalt/20627

Download this concept

Created 1/19/06, last modified 3/11/20