https://theindianspot.

com/benefits-of-drinking-buttermilk
A study published by the US National Institute of health found that
components in chaas or buttermilk are very effective in keeping
your cholesterol levels under check. According to Ayurveda practitioners
drinking a tall glass of buttermilk once a day is good for your health.
Milk fat globule membrane (MFGM) found in buttermilk is rich in unique
bioactive protein that has cholesterol-lowering, antiviral, antibacterial, and
anticancer properties. Drinking buttermilk significantly lowers blood pressure,
if had on a daily basis.
Butter milk is a great source of vitamins like vitamin B complex, proteins and
potassium. Vitamin B, especially riboflavin, is essential for the conversion of
food to energy, secretion of hormones and digestion.
Buttermilk is an effective home remedy for treating severe constipation. Intake
of a glass of buttermilk in the morning on empty stomach can provide relief
from severe constipation.
Buttermilk helps give lactose intolerant people their dose of calcium without
causing an adverse reaction. But apart from that, it is also a perfect way to get
your fix of calcium sans the fat normally found in milk making it perfect for
your diet.
Use buttermilk as a diarrhoea remedy. An Ayurvedic remedy for diarrhea is to
mix 1/2 teaspoon of dry ginger into a cup of buttermilk and drink that three to
four times a day.
It has salt, water, curd, and spices – all mixed to make a delicious drink. Packed
with electrolytes and lots of water, buttermilk is the best thing you can give
your body to fight dehydration. With the sun beating you down during
summers, invest in a glass of buttermilk for some much-needed relief.
Buttermilk is rich in lactic acid and the cosmetic industry has made extensive
use of in its beauty products. It is good facial mask that softens, brightens and
exfoliates the skin to give it a youthful look. At the same time, the acidic,
astringent nature of lactic acid removes blemishes, freckles while tightening the
sagging skin.
Now that you are aware how beneficial buttermilk or “chaas” is, make it a point
to consume it on regular basis.

1111
1111
11

TARs
of buttermilk or shearing of
buttermilk by
using the shear pump can prevent
this defect.
7. Bitter curd with whey
separation: It is due
to starter culture inactivation by
phage attack,
drug residues or antibiotics.
Keeping milk at
40 C for a long time with no
0

starter culture
produces bitter curd with whey
separation.
Regular checking the starter
cultures for its
activity can avoid this problem.
8. Loss of spicy taste: The
spices used in
buttermilk may lose their volatile
components
during storage at a higher
temperature. Use of
excess spices in buttermilk or
proper storage of
buttermilk can solve this issue.
9. Post-processing
contamination of
product: It is due to improper
cleaning of
packing machines, pipelines, and
equipment,
unhygienic storage of packaging
materials
and unheated raw materials
(spices) being used
in the final product. It can
revented with proper
CIP of machines and equipment
and hygienic
storage of packaging
materials. Packaging
materials should be stored in
ust-free and
humidity free conditions. At the
same time,
sterilized condition of films and
hygiene of
surrounding areas should be
maintained.
Condition of the distributor
vehicle:
The vehicles used for the
supply of
buttermilk should be both
insulated and refrigerated
to maintain the cold chain.
Distributing the product
in the open vehicle by the
distributor to retailers for
a long time causes a surge in
temperature. The
product stays out in the open until
retailer takes the
product into his shop which
further increases the
temperature.
Conclusion
Buttermilk is a wholesome,
rejuvenating
drink that brings down body heat,
especially in the
hovering sun. Buttermilk being
lower in calories
could also be taken by people on
diet. A well-
planned quality control
program must be
implemented in the dairy plant to
increase the shelf
life of the buttermilk. It must
target on buttermilk
viscosity, flavor, texture,
fermentation process, and
composition. Daily chemical,
physical,
microbiological and organoleptic
tests constitute the
heart of quality assurance. To
deliver the product
with the most appealing
attributes of flavor and
texture, product standards of fats,
solids, viscosity,
pH, and organoleptic
characteristics should be
strictly adhered to. It is crucial to
put in force a
stringent sanitation program
along with good
manufacturing practices. Puffing,
bitter taste, flat
taste, sour taste, curdy
buttermilk and loss of
spiciness are the usual defects in
buttermilk, if the
hygienic conditions and cold
chain protocols from
the plant are not put into
practice until its
consumption. In order to cut
down electricity bill,
retailers quite often keep their
refrigeration system
off, which also impacts the quality
of buttermilk. On
time supply of buttermilk giving
adequate time for
its sale prior to its “Use by” date
is required.
Further reading
Gandhi K, Somashekara Reddy
PV, Arora S, and
Rao JK (2017). Common Quality
defects in
dahi sold in the market. Indian
Dairyman
69(6):68-71.
http://
www.imarcgroup.com/
indian-
flavouredfrozen-yoghurt-market-
grow-cagr-
33-2013-2019.
Aneja RP (2002). Technology
of Indian milk
products. Dairy India Yearbook,
Delhi
De, S. (1980). Outlines of dairy
technology.
Oxford University Press, New
Delhi
https://en.wikipedia.org/wiki/
Buttermilk
Conway V, Gauthier SF, and
Pouliot Y (2014).
Buttermilk: much more than a
source of milk
phospholipids. Animal Frontiers
4(2): 44-51.
Conway V, Couture P, Gauthier
S, Pouliot Y, and
Lamarche B (2014). Effect of
buttermilk
consumption on blood
pressure in
moderately hypercholesterolemic
men and
women. Nutrition 30(1): 116-
119.
Kumar R, Kaur M, Garsa AK,
Shrivastava B, and
Padmanabha V(2015). Natural
and Cultured
Buttermilk. CRC Press, Taylor
and Francis,
USA
Gebreselassie N, Abrahamsen RK,
Beyene F, Abay
F, and Narvhus JA (2016).
Chemical
composition of naturally
fermented
buttermilk. Int J Dairy Technol
69(2): 200-
208.