Difference between milk and buttermilk
Milk vs buttermilk:
First and foremost it must be said that milk and buttermilk are both dairy products and that both are very common products which can be obtained from any farms and supermarkets alike. Although the term ‘buttermilk’ nowadays has been converted in to a generic name to refer to a number of various fermented milk beverages, the original buttermilk and milk share certain distinctions when it comes to their nutritional values, taste and texture.
What is buttermilk?
Although there are many beverages under the label of buttermilk on the shelves of the local supermarket nowadays, originally, buttermilk was made and sold in farms just like ordinary milk. Traditionally, buttermilk is the liquid that is poured off when the milk is set aside for the cream to separate prior to making butter. It is during this time that the lactic acid-producing bacteria in the milk ferment the lactose that is contained in the milk and gives it a certain tartness that can be tasted in buttermilk. It is during this process that the pH of the milk decreases and casein, the primary milk protein precipitates, causing the milk to curdle or clabber. However, the milk does not grow stale as the high acidity in the liquid prevents harmful microorganisms from forming. While traditional buttermilk is still seen in common in many Indo-Pakistani households, cultured buttermilk and Belgian buttermilk are readily available in the West.
What is milk?
Milk is the white colored liquid that is obtained from the mammary glands of an animal which is used to nurse their offspring when young. Cows from whom the milk is obtained are at times treated with hormones to enhance their milk production and are kept in barns and are fed on grains. Although the nutrient percentages differ from one animal to another from where the milk comes from, whole milk typically has a fat percentage of about 4% and 3.6% fat content, 3.4% protein and 66 kilo calories per hundred grams while also possessing varying percentages of saturated fat and calcium depending upon the animal. Milk is also obtained from animals such as goats, camelsand etc. Homogenization and pasteurization are methods that are widely used in order to preserve milk in its original form. However, the exposure to certain microorganisms is known to lower the shell life of regular milk, thereby making it more susceptible to spoiling.
What is the difference between milk and buttermilk?
Although milk and buttermilk are both dairy products most often derived from cows, these two substances are different from one another with regards to many aspects. For instance, milk is the natural white colored liquid that is obtained through the mammary glands of animals, specifically the cow. Buttermilk on the other hand is a product that is made from using milk. Therefore, while milk can be referred to as the raw ingredient, buttermilk is indeed a product that has been made using milk.
Milk contains no other special ingredients but milk itself and it exists in its natural form whereas buttermilk contains milk and certain bacteria such as Streptococcus lactis or Lactobacillus bulgaricus added to it. While milk contains many nutrients such as protein, calcium, saturated fat and Vitamin C, buttermilk is much lower in calories than ordinary milk but contains much higher percentages of calcium, Vitamin B12 and potassium. Also, the texture of the two beverages is very distinct. Milk has a much smoother and thinner texture whereas buttermilk tends to be rather thick and lumpy. Buttermilk and milk can be easily recognized from their tastes itself. Buttermilk has an acidic sour taste whereas milk has no such acidic taste to it.
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