Buttermilk
By: Catherine Brown
Lactic Acid Bacteria
Ingredients:
4 1/2 teaspoons white vinegar, or fresh lemon juice
4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup of milk
Directions:
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-buttermilk-recipe.html
Factors in fermentation
The starter cultures and the processing of the product effect the flavor, texture, and consistency of the product.
PH of Buttermilk
The ph is 4.4 because it is decreased by fermentation.
Chemical changes that take place
The milk sours and then the lactic acid reduces the PH. This then creates buttermilk.
http://chemistry.about.com/od/foodcookingchemistry/f/What-Is-Buttermilk-Does-It-Contain-Butter.htm