Buttermilk definition

Buttermilk means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat.

Buttermilk means the by-product of butter manufacture obtained after churning the cream and separating the solid fat, with a maximum fat content of 1 % and a protein content of not less than 31,4 % of the non-fatty dry extract;

Buttermilk means the low-fat portion of milk or cream remaining after the milk or cream has been churned to make butter.

Examples of Buttermilk in a sentence

• Milk, Whipping Cream (fresh), Cream (fresh) and Half-and-Half (fresh), Ice Milk Mix, Fresh (soft serve), Milk Shake Mix, Fresh (direct draw), Buttermilk and Eggnog must be delivered with a minimum 10 days shelf life remaining.

• Half and Half (ultra-pasteurized) and Buttermilk must have a minimum 45 shelf life days remaining upon delivery.

• Buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).

• But see In re Buttermilk Towne Center, LLC, 422 B.R. 558 (B.A.P. 6th Cir.

• Surface water and sediment downstream from the site in Buttermilk and Cattaraugus Creeks have not shown elevated contamination from DOE activities, according to the Department.

More Definitions of Buttermilk

Buttermilk means the low-fat portion of milk or cream remaining after it has been churned to make butter.

Buttermilk means a fluid product resulting from the manufacture of butter from milk or cream. It Buttermilk contains not less than eight and one-fourth percent (8¼%) of milk solids not fat.

Buttermilk means fluid milk that contains not less than 8.25% milk solids-not-fat and to which lactic acid producing bacteria or similar culture has been added;

Buttermilk means the milky by-product of the butter-making process;

Buttermilk or "cultured buttermilk" means a fluid product resulting from the souring or treatment, by means of a lactic acid or other culture, of pasteurized skim milk or pasteurized reconstituted skim milk. It contains not less than 8.25 per cent nonfat milk solids.

Buttermilk means the by-product of butter production and ‘whey’ the by-product of curds.

Buttermilk means the product which remains after fat is removed from milk by churning, and includes the product which is obtained by the addition to pasteurized skim-milk of a pure lactic culture-