Types of buttermilk produced by dairy industries inspected by the Federal Inspection Service and their destinations

• Autor(a) principal: Pereira, Alessandro Campos
• Data de Publicação: 2022
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/893
• topic: butter whey; milk cream; by-product.; soro de manteiga; creme de leite; subproduto.

During butter production, a by-product called buttermilk (or butter whey) is also produced. Some authors mention the existence of two types of buttermilk: sour buttermilk and sweet buttermilk. However, thinking about possible industrial techniques for making butter, there can be up to four types. This work aims to identify the types of buttermilk obtained by dairy industry butter producers inspected by the Federal Inspection Service and verify their destinations. Twenty-six butter producers from nine states participated in this research and the majority donate the buttermilk to animal breeders. The types of buttermilk most produced by the participants are sweet buttermilk diluted in water and, in second place, sour buttermilk diluted in water. It was found through this research that the four types of buttermilk are produced in BRASIL. Regarding their destinations, a donation to animal breeders is the most common.