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CulturedButtermilk.com

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Domain Description

CulturedButtermilk.com

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Cultured buttermilk was first commercially introduced in the United States in the 1920s. Commercially available cultured buttermilk is milk that has been pasteurized and homogenized, and then inoculated with a culture of Lactococcus lactis or Lactobacillus bulgaricus plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. The tartness of cultured buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.

When introduced, cultured buttermilk was popular among immigrants, and viewed as a food that could slow aging. It reached peak annual sales of 517,000,000 kilograms (1.140×109 lb) in 1960.

However, condensed buttermilk and dried buttermilk remain important in the food industry. Liquid buttermilk is used primarily in the commercial preparation of baked goods and cheese.Buttermilk solids are used in ice cream manufacturing, as well as being added to pancake mixes to make buttermilk pancakes.

 

Asking Price: $4,999
Minimum Offer: Not Set

 


 

 

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Transaction via Coverage Registration Fee Escrow Protection Escrow Fee Transfer Time

Escrow.com Inc.

Global $0 Yes Yes 0 % 1-7 days

Undeveloped BV

Global $0 Yes Yes 9 % 1-7 days

Sedo GmbH

Global $0 Yes Yes 20 % 1-7 days

Afternic

Global $0 Yes Yes 20 % 1-7 days

GoDaddy

Global $0 Yes Yes 20 % 1-7 days

Details

  • Asking Price: $4,999
  • Minimum Offer: Not Set

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Tomas Korpa, Domain Broker
Tomas Korpa, Domain Broker
+420 777 983 554
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