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Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as ''traditional buttermilk.'' The term ''buttermilk'' also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, Nepal, India, Sri Lanka, Nicaragua and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Ireland, Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia and the Czech Republic. This fermented dairy product known as ''cultured buttermilk'' is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either ''Lactococcus lactis'' or ''Lactobacillus bulgaricus'', which creates more tartness. The tartness of buttermilk is due to acid in the milk. The increased acidity 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. Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts with the rising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. == Traditional buttermilk == Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all. On the Indian subcontinent, the term "buttermilk" refers to the liquid left over after extracting butter from churned cream. Today, this is called ''traditional buttermilk''. Traditional buttermilk is still common in many Nepalese, Indian and Pakistani households but rarely found in western countries.〔 In Southern India and most areas of the Punjab, Saurashtra (Gujarat), buttermilk with added water, sugar or salt, asafoetida, and curry leaves is a must-have in daily food while also given at stalls in festival times. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「buttermilk」の詳細全文を読む スポンサード リンク
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