[Cheese] Buttermilk

[Peter Næslund Møller]

----- Original Message ----- 
From: "Corina" <corina at cyber-dyne.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Saturday, July 07, 2007 4:56 AM
Subject: Re: [Cheese] Buttermilk


> Peter wrote:
> >Once the bacteria start dying, they leak some enzymes into the 
> >milk... Some of these enzymes can break the casein molecules apart..
> 
> Hmm...interesting. What initiates the dying? Do they use the milk for 
> food and eventually run out of the part they eat?

Once the milk reaches a pH of approx. 4.6 they cant ferment any more of the lactose in the milk... Its a matter of not eating because they cant get rid of the waste..
 
> >Another thing: Most storebought buttermilk is homogenised,,
> 
> Does that keep it from separating? (I mean, besides the cream 
> separating, of course!) I have noticed my buttermilk also separates 
> over time.

Homogenising the buttermilk thickens it..

You are thinking of whey coming out of the milk right?... Thats a natural process related to the pH in the buttermilk.. Homogenising might help a bit..

/peter

> 
> Thanks for your input!
> Corina
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