ButterMilk Powder
Shahdoosh Butter Milk Powder is a premium dairy ingredient designed to provide superior flavor, functionality, and versatility for a wide range of food applications. Produced from high-quality buttermilk, this powder retains the characteristic tangy flavor and rich nutritional profile of liquid buttermilk, while offering the convenience and extended shelf life of a dry, stable product.
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Description
Buttermilk Powder – Functional Dairy Ingredient for Food Manufacturing
Buttermilk Powder is a high-quality dairy ingredient produced by spray-drying fresh liquid buttermilk that is separated during butter production. This process removes moisture while preserving the natural nutrients, flavor, and functional properties of buttermilk. As a result, Buttermilk Powder offers excellent shelf life, easy storage, and consistent performance in industrial food applications. Because of its unique composition and mild dairy taste, it is widely used in bakery, snacks, sauces, seasonings, and ready-to-eat food products.
Composition and Functional Properties
Buttermilk Powder contains valuable milk proteins, lactose, and phospholipids that naturally exist in the milk fat membrane. These components improve emulsification, texture, and moisture retention in many food formulations. The natural milk solids help improve flavor development and give products a smooth and balanced dairy profile. Because of its functional performance, manufacturers use Buttermilk Powder to enhance both processing behavior and final product quality.
Applications in Bakery and Baked Goods
In bakery production, Buttermilk Powder improves dough handling, structure, and crumb softness. Bakers use it in breads, cakes, biscuits, pancakes, muffins, and waffles. Its natural acidity supports leavening reactions and improves volume and texture. It also enhances browning and adds a mild, pleasant dairy flavor. These properties make it ideal for both artisan baking and large-scale industrial bakery lines.
Use in Snack Foods and Seasonings
Producers commonly use Buttermilk Powder in savory snacks such as chips, crackers, extruded snacks, and popcorn seasoning. It acts as a carrier for flavors and provides a creamy, slightly tangy taste that balances salt and spices. In dry seasoning blends and flavor coatings, it improves adhesion, flavor release, and mouthfeel. This makes it a key ingredient in many premium snack formulations.
Role in Sauces, Dressings, and Prepared Foods
Buttermilk Powder is widely used in sauces, salad dressings, soup mixes, dips, and ready-to-cook meal products. It supports emulsification, improves viscosity, and creates a smooth and stable texture. In dry mixes, it allows fast rehydration and consistent flavor development. Because of its stability and ease of handling, manufacturers prefer it for large-scale food processing.
Nutritional Benefits
Buttermilk Powder provides high-quality milk proteins, calcium, phosphorus, and other essential minerals. It supports bone health and overall nutrition while delivering lower fat compared to whole milk-based powders. Its balanced nutritional profile makes it suitable for everyday food products as well as functional and fortified formulations.
Production Standards and Quality Control
Manufacturers produce Buttermilk Powder under strict hygiene standards using controlled pasteurization and spray-drying technology. Each batch is tested for moisture level, protein content, microbiological safety, and physical stability. These controls ensure that the product meets international food safety and quality requirements. This allows food producers to rely on Buttermilk Powder for consistent and safe industrial use.
Conclusion
Buttermilk Powder is a versatile and cost-effective dairy ingredient with excellent functional performance and nutritional value. Its applications in bakery, snacks, sauces, seasonings, and ready-to-eat foods make it an essential ingredient for modern food manufacturing. With its stable quality, smooth texture, and mild dairy flavor, Buttermilk Powder helps producers create high-quality, reliable, and appealing food products for both domestic and international markets.
| Test | Unit | Acceptable | Result |
|---|---|---|---|
| Color | - | Suitable | Suitable |
| Texture | - | Suitable | Suitable |
| Taste | - | Suitable | Suitable |
| Moisture | % | 2.4 | Max 5 |
| Protein (Non Fat Dry) | % | Min 30 | 32 |
| Acidity | % | 0.1–0.2 | 0.15 |
| Scorched particles | Mg/100 | A–C | A |
| Fat | % | 7 | Min 4.5 |
| Ash | % | Max 8 | Max 8 |
| Lactose | % | 50–60 | 50–60 |
| Solubility Coefficient | ml | Max 1 | 0.5 |
| Total count of Microorganisms | Cfu | 50,000 | 50,000 |
| Coliform | Cfu | 10 | Max 10 |
| Staphylococcus | /gr | Negative | Negative |
| E.coli | /gr | Negative | Negative |
| Mould and Yeast | Cfu | 100 | Max 100 |
Description
Buttermilk Powder – Functional Dairy Ingredient for Food Manufacturing
Buttermilk Powder is a high-quality dairy ingredient produced by spray-drying fresh liquid buttermilk that is separated during butter production. This process removes moisture while preserving the natural nutrients, flavor, and functional properties of buttermilk. As a result, Buttermilk Powder offers excellent shelf life, easy storage, and consistent performance in industrial food applications. Because of its unique composition and mild dairy taste, it is widely used in bakery, snacks, sauces, seasonings, and ready-to-eat food products.
Composition and Functional Properties
Buttermilk Powder contains valuable milk proteins, lactose, and phospholipids that naturally exist in the milk fat membrane. These components improve emulsification, texture, and moisture retention in many food formulations. The natural milk solids help improve flavor development and give products a smooth and balanced dairy profile. Because of its functional performance, manufacturers use Buttermilk Powder to enhance both processing behavior and final product quality.
Applications in Bakery and Baked Goods
In bakery production, Buttermilk Powder improves dough handling, structure, and crumb softness. Bakers use it in breads, cakes, biscuits, pancakes, muffins, and waffles. Its natural acidity supports leavening reactions and improves volume and texture. It also enhances browning and adds a mild, pleasant dairy flavor. These properties make it ideal for both artisan baking and large-scale industrial bakery lines.
Use in Snack Foods and Seasonings
Producers commonly use Buttermilk Powder in savory snacks such as chips, crackers, extruded snacks, and popcorn seasoning. It acts as a carrier for flavors and provides a creamy, slightly tangy taste that balances salt and spices. In dry seasoning blends and flavor coatings, it improves adhesion, flavor release, and mouthfeel. This makes it a key ingredient in many premium snack formulations.
Role in Sauces, Dressings, and Prepared Foods
Buttermilk Powder is widely used in sauces, salad dressings, soup mixes, dips, and ready-to-cook meal products. It supports emulsification, improves viscosity, and creates a smooth and stable texture. In dry mixes, it allows fast rehydration and consistent flavor development. Because of its stability and ease of handling, manufacturers prefer it for large-scale food processing.
Nutritional Benefits
Buttermilk Powder provides high-quality milk proteins, calcium, phosphorus, and other essential minerals. It supports bone health and overall nutrition while delivering lower fat compared to whole milk-based powders. Its balanced nutritional profile makes it suitable for everyday food products as well as functional and fortified formulations.
Production Standards and Quality Control
Manufacturers produce Buttermilk Powder under strict hygiene standards using controlled pasteurization and spray-drying technology. Each batch is tested for moisture level, protein content, microbiological safety, and physical stability. These controls ensure that the product meets international food safety and quality requirements. This allows food producers to rely on Buttermilk Powder for consistent and safe industrial use.
Conclusion
Buttermilk Powder is a versatile and cost-effective dairy ingredient with excellent functional performance and nutritional value. Its applications in bakery, snacks, sauces, seasonings, and ready-to-eat foods make it an essential ingredient for modern food manufacturing. With its stable quality, smooth texture, and mild dairy flavor, Buttermilk Powder helps producers create high-quality, reliable, and appealing food products for both domestic and international markets.
| Test | Unit | Acceptable | Result |
|---|---|---|---|
| Color | - | Suitable | Suitable |
| Texture | - | Suitable | Suitable |
| Taste | - | Suitable | Suitable |
| Moisture | % | 2.4 | Max 5 |
| Protein (Non Fat Dry) | % | Min 30 | 32 |
| Acidity | % | 0.1–0.2 | 0.15 |
| Scorched particles | Mg/100 | A–C | A |
| Fat | % | 7 | Min 4.5 |
| Ash | % | Max 8 | Max 8 |
| Lactose | % | 50–60 | 50–60 |
| Solubility Coefficient | ml | Max 1 | 0.5 |
| Total count of Microorganisms | Cfu | 50,000 | 50,000 |
| Coliform | Cfu | 10 | Max 10 |
| Staphylococcus | /gr | Negative | Negative |
| E.coli | /gr | Negative | Negative |
| Mould and Yeast | Cfu | 100 | Max 100 |
