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Fermented milk from United States
Bulgarian buttermilk is a cultured milk sold in the United States. The US standard for cultured milk (21 CFR 131.112), which does not name this product, requires the milk to be pasteurised before the culture goes in and the finished milk to reach at least 0.5 % titratable acidity as lactic acid.
A short entry: the sources we found record only what is said here about Bulgarian buttermilk itself. Its own sources do not record how it is made, so the steps and scenes below are those of Cultured buttermilk, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Bulgarian buttermilk.
| Cow milk | Pasteurised or ultra-pasteurised before culturing, as the US cultured milk standard requires[cfr131112] |
Total time across the steps of Cultured buttermilk: 18 h
What changes: Heat kills stray bacteria and firms the milk protein
Dairies heat the milk to 90–95 °C for about 5 minutes (Tetra Pak).
Microbes at work in this step
heat kills competing bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bulgarian buttermilk is a cultured milk sold in the United States. The US standard for cultured milk (21 CFR 131.112), which does not name this product, requires the milk to be pasteurised before the culture goes in and the finished milk to reach at least 0.5 % titratable acidity as lactic acid.
The milk is pasteurised before culturing, as US rules require.
Every number is labelled with how it is known. How this atlas is made
