[Cheese] So whos the new guy ? / Suggestion for experiments

[Peter Næslund Møller]

----- Original Message ----- 
From: "Kit Anderson" <kit at kganderson.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Sunday, February 25, 2007 3:09 PM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


> The problem seems to be that the buttermilk is cultured. 
> http://www.sacofoods.com/culteredbuttermilkblend.html
> The pH is 5.3 while milk is 6.8
> 

Hmmm... Looking at the product specs at the bottom of that page, I can tell you that its not the kind of stuff I was thinking of when mentioning buttermilk powder :-)...

I have / had the luxury of having access to a wide selection of industrial ingredients and was a bit puzzled about you being able to get buttermilk in the supermarket :-)

This is what I had in mind:
http://www.dcingredients.co.uk/downloads/dci_Buttermilk_Powder.pdf

/peter