White Chocolate Buttermilk By Anita Farah Falahi Jessica

Traditional V.S. Cultured Buttermilk Traditional Buttermilk: Milk that is left behind from butter production. Now, it is condensed and dried for baking and frozen deserts industry. Cultured Buttermilk: low fat or skim milk that has been inoculated by lactic acid bacteria. This is the commercial buttermilk in the grocery stores.

Buttermilk Process Churning Churning Recovery Important Factors: Shape Setting Size of the dashers Speed Churning Recovery Churning recovery (yield) is a measure of how much of the fat in cream has been converted to butter. It is expressed in terms of the fat remaining in the buttermilk as a percentage of the total fat in the cream. Churning The cream is churned after temperature treatment and after souring where applicable. The churn is usually filled to 40 – 50% churns in a batch process continuous process

General process steps in batch and continuous production of cultured butter Milk reception Preheating and pasteurization of skim milk Fat separation Cream pasteurization Vacuum deaeration, when used Culture preparation, when used Cream ripening and souring, when used Temperature treatment Churning/working, batch Churning/working, continuous Buttermilk collection Butter silo with screw conveyor Packaging machines

1st Failed Trial Dark Chocolate Buttermilk: ½ tsp Dark Chocolate Powder 1 tsp Powder Buttermilk ¼ tsp sugar Water Result: The taste was not good. The color was not appealing. The chocolate settled on the bottom.

2nd Failed Trial Chocolate Buttermilk: 4 cups Buttermilk 1/3 cup cocoa 1/6 cup sugar Result: Too powdery

3th Failed Trial Chocolate Buttermilk: 3 cups Buttermilk (720mL) 1/3 cups cocoa ¼ cups sugar Result: Better mouth feel, but the chocolate settled on the bottom.

Recipe of White Chocolate Buttermilk 3 cups of Buttermilk (659.35 g) 3 tablespoon of white chocolate powder (48.13 g) ¼ teaspoon of honey (2.28 g)

Why Honey?? Has unique flavor Healthier: antioxidant Easier to be digested because it has been predigested by the bees ( benefit for older people) Thickened the buttermilk It dissolves better. (liquid)

Method With cheesecloth, filter the buttermilk in order to get rid of all the butter chunks.

Method-cont Measure 3 cups of buttermilk Add all the ingredients together With the hand mixer, mix the buttermilk until it is well mixed.

Process of Mixing

White Chocolate Buttermilk Beverage Sensory White Chocolate Buttermilk Beverage 10 subjects

Mouth Feel (1 too thin - 10 too thick) #5 = PERFECT 1 subject picked 2 3 subjects picked 3 4 subjects picked 4 2 subjects picked 5 Average 3.7 (2+3+3+3+4+4+4+4+5+5)/10 Interpretation: Most subjects thought this beverage was thinner then it should have been to their liking. 3.7 is around the middle of 1 (too thin) and 5 (perfect). Why it seems thin: Buttermilk has little to no fat. There is no fat mouth feel to make the beverage seem thick. Solution: Can use stabilizer to make it thicker.

Appearance (1 too yellow- 10 too white) #5 = PERFECT 7 subjects picked 5 2 subjects picked 6 1 subjects picked 8 Average 5.5 (5+5+5+5+5+5+5+6+6+8)/10 Interpretation: Most subjects thought he appearance was almost perfect. It was not too yellow nor too white. Why: The fat is removed in buttermilk losing a yellowish tint. Since there is little to no fat the milk has a milky blue tint to it. When the white chocolate powder is added the milk product is very white however once honey is added the color goes back to a very normal “milk” appearance. Milk is made of milk solids (13%) and water (87%). Solids consist of milk sugar, fat, protein and minerals. Of the proteins, Casein is 80% and Whey is 20%. Protein is the part of milk that coagulates to create curds (like cheese). Casein is also rich in calcium. Casein surrounds the fat globules that are in milk. The molecules that make up Casein and cream reflect light. Light waves can’t pass through milk. When light hits the milk, it bounces off fat globules and other particles causing the light waves to scatter. This refraction is what makes milk white. Some milk is whiter than others; the whiteness of milk depends on the number and size of the particles suspended in the milk. In addition, the cream that is found in milk is a white colored fat. So, the more cream in milk the whiter it appears. Sometimes you’ll hear about nonfat milk looking blue. That’s because nonfat milk doesn’t have any cream in it.

Taste (1 not sweet- 10 too sweet) #5 = PERFECT 1 subject picked 4 The fatty acid receptor CD36 is found in many tissues, including the surface of taste cells in the tongue. CD36 recognizes and facilitates the transfer of fatty acids into cells, by still unknown mechanisms. (1 not sweet- 10 too sweet) #5 = PERFECT 1 subject picked 4 7 subjects picked 5 2 subjects picked 6 Average 5.1 (4+5+5+5+5+5+5+5+6+6)/10 Interpretation: Most subjects thought this beverage tasted appeasing (perfect). They said it was sweet but not extremely sweet. They liked that there was body to the beverage and had other flavors in it. Why: Natural buttermilk is really the milk that is left over from butter. This milk has a sweet light taste. The white chocolate has 25 grams of sugar and that is what makes the beverage so sweet. To add more flavor we added honey to the beverage. Just a little honey toned down the sweetness of the white chocolate and gave the beverage more body. Solution: Just white chocolate powder = too sweet *many subjects said that SWEET was all they tasted when it was just the powder + butter milk White chocolate powder + honey = good taste, good body *many subjects said the honey gave the taste of the beverage more flavor profile

1-------------3.7-------5-------------------------10 Mouth Feel Too Thin Too Thick 1-------------3.7-------5-------------------------10 Appearance Too yellow Too White 1------------------------5---5.5------------------10 Taste Not Sweet Too Sweet 1------------------------5-5.1--------------------10

References: http://coffeecupnews.org/tutorial-3-the-tongue-how-to-do-a-coffee-tasting-part-2/ http://bookdome.com/health/anatomy/Human-Body-Health/Food-For-The-Body-Continued.html http://news.wustl.edu/news/Pages/6285.aspx http://www.watchmojo.com/blog/lifestyle/tag/Cow/

Question?