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Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning
Table of Content
1 Industry Overview
1.1 Buttermilk Industry
Figure Buttermilk Industry Chain Structure
1.1.1 Overview
1.1.2 Development of Buttermilk
1.2 Market Segment
1.2.1 Upstream
Table Upstream Segment of Buttermilk
1.2.2 Downstream
Table Application Segment of Buttermilk
Table Global But