Dry Buttermilk Product (DBMP)

Dry Buttermilk Product (DBMP)
Production Definition
Dry Buttermilk Product is obtained by drying liquid buttermilk that was derived from the
churning of butter and pasteurized prior to condensing. DBMP has a protein content less than
30.0%. It may not contain, or be derived from, nonfat dry milk, dry whey, or products other than
buttermilk and contains no added preservative, neutralizing agent, or other chemical. DBMP for
human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic
Act.
Other Characteristics
Scorched Particle Content2 ....................................................7.5 15.0 mg
Titratable Acidity2.................................................................. 0.10 0.18%
Solubility Index2 ....................................................................< 1.25 ml spray process
< 15.0 ml roller process
Color2 .....................................................................................uniform cream to light brown
Flavor2....................................................................................clean and pleasing
Ingredient Statement
Dry Buttermilk Product The minimum protein content should be stated.
Production Applications and Functionality
Bakery products, prepared dry mixes, frozen desserts, beverages, frozen foods, dairy products,
salad dressings, snack foods.
Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80

Dry Buttermilk Product is obtained by drying liquid buttermilk that was derived from the
churning of butter and pasteurized