Buttermilk

By: Catherine Brown

Lactic Acid Bacteria

Ingredients:
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.

http://www.milkingredients.ca/index-eng.php?id=180

PH of Buttermilk

The ph is 4.4 because it is decreased by fermentation.

http://www.engineeringtoolbox.com/food-ph-d_403.html

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