Dry buttermilk is light cream in color with a clean, pleasing, sweet dairy taste. Typically, dry buttermilk is obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing. DBM has a protein content not less than 30%. It may not contain, or be derived from, NDM, dry whey or products other than buttermilk and contains no added preservative, neutralizing agent or other chemical.
Grade "A" dry milk product must be produced with Grade "A" milk in a Grade "A" plant. All other parameters for Grade "A" products are the same as "Extra Grade."
By removing moisture to the greatest extent possible, microbial growth is prevented. Product should be stored and shipped in a cool, dry environment with temperatures below 80ºF and relative humidity below 65%. Stocks should be rotated and utilized within 8-9 months. Applications include bakery products, frozen desserts, dry mixes, beverages, dairy products, frozen foods, salad dressings and snack foods.
Click here for a list of ADPI members that manufacture dry buttermilk.
View ADPI Dry Buttermilk Standards Sheet
Note to ADPI Members: Product Standard Sheets and Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website.