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.

By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of dry buttermilk is an acceptable option. 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.

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