Blended DVS cultures comprising of other strains (not part of CU01) of streptococci and lactococci species in different proportions For making buttermilk where diacetyl flavor is desired
Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter making but is made from nonfat or low-fat milk that is cultured with lactic acid bacteria.
Cultured buttermilk is low in fat & calories, but maintains its traditional tangy flavor & creamy texture produced by our culture ABChach specially made for preparing buttermilk originally produced while making butter.
The milk would often be slightly sourced by naturally occurring bacteria before & during churning, giving the remaining butter-flecked liquid a rich, tangy flavor that is naturally full of nutrients produced by ABChach culture. Rather than discarding the buttermilk, dairy farms used it for drinking, leavening bread & for baked goods.
The acid in buttermilk creates a rich, tangy flavor & tender crumb that is often preferred to commercial baking powder by many bakers today.
