Dry Buttermilk and Dry Buttermilk Product Grades and Standards

Dry buttermilk (made by the spray process or the atmospheric roller process) is the product resulting from drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing at a temperature of 161 F for 15 seconds or its equivalent in bacterial destruction. Dry buttermilk shall have a protein content of not less than 30.0 percent. Dry buttermilk shall not contain nor be derived from nonfat dry milk, dry whey, or products other than buttermilk, and shall not contain any added preservative, neutralizing agent, or other chemical.
 
Dry buttermilk product (made by the spray process or the atmospheric roller process) is the product resulting from drying liquid buttermilk that was derived from the churning of butter and was pasteurized prior to condensing at a temperature of 161 F for 15 seconds or its equivalent in bacterial destruction. Dry buttermilk product has a protein content less than 30.0 percent. Dry buttermilk product shall not contain nor be derived from nonfat dry milk, dry whey, or products other than buttermilk, and shall not contain any added preservative, neutralizing agent, or other chemical.
 
Grades of Dry Buttermilk and Dry Buttermilk Product
  1. U.S. Extra Grade dry buttermilk and dry buttermilk product shall conform to the following requirements (See Tables I, II, III, and IV of this section):
a. Flavor (applies to the reconstituted product). Shall be sweet and pleasing, and has no unnatural or offensive flavors.
b. Physical appearance. Shall possess a uniform cream to light brown color, be free from lumps except those that readily break up with slight pressure, and be practically free from visible dark particles.
c. Bacterial estimate. Not more than 20,000 per gram standard plate count.
d. Milkfat content. Not less than 4.5 percent.
e. Moisture content. Not more than 4.0 percent.
f. Scorched particle content. Not more than 15.0 mg. for spray process and 22.5 mg. for roller process.
g. Solubility index. Not more than 1.25 ml. for spray process and 15.0 ml. for roller process.
h. Titratable acidity. Not less than 0.10 percent nor more than 0.18 percent.
i. Protein content (dry buttermilk product only). Not less than 30.0 percent.
j. Protein content (dry buttermilk product only). Less than 30.0 percent.
  1. U.S. Standard Grade dry buttermilk and dry buttermilk product shall conform to the following requirements (See Tables I, II, III, and IV of this section):
a. Flavor (applies to the reconstituted product). Should possess a fairly pleasing flavor, but may possess slight unnatural flavors and has no offensive flavors.
b. Physical appearance. Shall possess a uniform cream to light brown color, be free from lumps except those that readily break up with moderate pressure, and be reasonably free from visible dark particles.
c. Bacterial estimate. Not more than 75,000 per gram standard plate count.
d. Milkfat content. Not more than 4.5 percent.
e. Moisture content. Not more than 5.0 percent.
f. Scorched particle content. Not more than 22.5 mg. for spray process and 32.5 mg. for roller process.
g. Solubility index. Not more than 2.0 ml. for spray process and 15.0 ml. for roller process.
h. Titratable acidity. Not less than 0.10 percent nor more than 0.20 percent.
i. Protein content (dry buttermilk only). Not less than 30.0 percent.
j. Protein content (dry buttermilk product only). Less than 30.0 percent.
 
Detailed standards, Inspection Instructions & Other Resources: