Ingredient Resource Center

Dry Buttermilk

Dry buttermilk (DBM) is obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing. DBM has a protein content of not less than 30.0%. 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.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org.

Dry Buttermilk shall possess a uniform cream to light brown color and be free from lumps except those that break up readily under slight pressure. The reliquefied product shall have a sweet and pleasing flavor and shall have no unnatural or offensive flavors.

Applications include bakery products, frozen desserts, dry mixes, beverages, dairy products, frozen foods, salad dressings, and snack foods.

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.

Multiwall kraft bags with polyethylene inner liner or other approved closed container -i.e., “tote bins,” etc.

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