Ingredient Information

Function

Cultured nonfat fat milk is produced by culturing skim or nonfat milk with one or more lactic acid bacteria. Historically, cultured milk or buttermilk was obtained from butter manufacturing. It was a kitchen staple before refrigeration and pasteurization were common. Today however, “cultured” milk is the better term, as the contemporary form of buttermilk is not made as it traditionally was. Cultured nonfat milk is prepared from pasteurized, grade A skim milk which has been fermented by the addition of lactic acid bacteria. There are many different labeling terms used to describe cultured milk products. Cultured milk products can be produced from raw (unpasteurized) or pasteurized milk. Most of the commercial milk products are pasteurized. In fact, some states such as Iowa, Wisconsin, Nevada and Montana prohibit the sale of raw milk. Nearly 90% of commercial produced milk is Grade A. This declaration on the food label is usually indicated on the front label panel and may or may not be stated in the ingredient list. The lactic acid bacteria used are specifically selected to mimic the flavor and butter notes of real or traditional buttermilk. Cultured milk is used in baking. It is used in making cream sauces and gravies. Combined with baking soda, cultured milk makes a good leavening agent for muffins and cakes. Cultured milk is also a very nutritious and flavorful beverage.

Other Use and Industries

Health Effects

Buttermilk or cultured milk is a great culinary aid that is used to make many delicious baked goods. However, drinking cultured nonfat milk has some health benefits as well. Cultured nonfat milk is easier to digest than regular milk. And for those that are lactose intolerant, cultured milk is a great option. The fermentation process utilizes most of the lactose in milk, converting it to lactic acid. Cultured milk is also a great source of potassium, vitamin B-12, calcium and phosphorus. Studies also show that cultured milk can help strengthen the immune system. A unique property of cultured milk is that it is believed to reduce body heat.

On the negative side, cultured low fat milk, produced the commercial way, doesn’t contain all the natural enzymes and natural bacteria that the traditional unpasteurized product would. In addition, there are concerns that milk sourced from cows that are treated with antibiotics, given growth stimulating hormones and fed diets high in corn, is inferior in nutritional quality. Research has shown that organic milk has 68% more omega 3 fatty acids than non-organic sources.

Origins

The traditional process of making buttermilk was to collect the liquid portion from the butter churning process. In this situation, the milk was probably not pasteurized and thus, natural lactic acid bacteria fermented the buttermilk, rendering it shelf stable. Today, buttermilk is not made from the fluid left over from the butter making process. Cultured nonfat milk is made by inoculating pasteurized, skim milk, with lactic acid bacteria. The bacteria typically used in the production of cultured nonfat milk include: Lactobacillus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris and Lactobacillus lactis subsp lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris. The cultures are introduced to the milk and it is allowed to ferment at a specific temperature and for a specified length of time, until the desired product is obtained. The resulting cultured milk will have a lower pH and may or may not have color added. Some formulations even have butter flakes added to mimic the traditional buttermilk product.