1. GROUPING ASSIGNMENT YB 604 FOOD BIOTECHNOLOGY TITLE : CULTURED BUTTERMILK SITI HASNOR BINTI NORSALIM02QTM12F2008 LIYANA DAHIYAH BINTI ABAS02QRM12F2007 SITI HAJAR BINTI MOHD NOR 02DTM11F1012 AZURA BINTI MAHUSIN 02DTM11F1070 LECTURER : EN. MUHAMAD SURAIRI BIN SHARIPUZAN

2.  Most modern buttermilk is cultured buttermilk, made from low-fat or skim milk  has less than 2 percent fat and sometimes none  It is prepared from skim or low-fat milk by fermentation with bacteria that produces lactic acid.  The resulting product is thicker than traditional butter milk but is similar to it in other respects. INTRODUCTION

3. Cultured buttermilk,  like skim milk  consists mainly of water (about 90 percent)  milk sugar lactose (about 5 percent)  the protein casein (about 3 percent)  Butter milk made from low-fat milk contains small quantities (up to 2 percent) of butter fat  lactose is converted by the bacteria into lactic acid -- gives the milk a slightly sour taste and makes it easier to digest by lactose- intolerant consumers.

4.  Kebanyakan dadih moden adalah dadih berbudaya, dibuat dari rendah lemak atau susu skim  mempunyai kurang daripada 2 peratus lemak dan kadang-kadang tiada  Ia disediakan daripada tanpa lemak atau rendah lemak susu oleh penapaian bakteria yang menghasilkan asid laktik  Produk yang terhasil adalah lebih tebal daripada susu mentega tradisional tetapi adalah serupa dengan itu dalam aspek yang lain. Dadih berbudaya, seperti :-  susu skim  terdiri terutamanya daripada air ( kira-kira 90 peratus)  laktosa gula susu (kira-kira 5 peratus)  kasein protein (kira-kira 3 peratus)  Susu mentega yang diperbuat daripada susu rendah lemak mengandungi kuantiti yang kecil (sehingga 2 peratus) lemak mentega.  laktosa ditukarkan oleh bakteria menjadi asid laktik--memberikan susu yang rasa sedikit masam dan menjadikannya lebih mudah untuk dihadam oleh pengguna laktosa tidak toleran

5.  The history of buttermilk is quite interesting - at the beginning of the 20th century, buttermilk was a staple in the kitchen because it was a natural byproduct of butter making  buttermilk was an everyday beverage.  Buttermilk has always been a fermented dairy product – in the old days, when it was simply the byproduct of butter making, the natural fermention resulted from the fact that butter was always made from “clabbered” milk -raw milk left at room temperature until the cream content had completely risen to the top of the container. History

6.  During this time, the fermentation process would have begun, primarily through the action of the milk’s own bacteria, which consume the available milk sugars and create lactic acid – this process was beneficial to the making of butter, since it also lowered the ph of the milk/cream, thereby facilitating a faster butter coagulation.  Modern butter is not a fermented dairy product.

7.  Sejarah dadih agak menarik - pada awal abad ke-20, dadih adalah ruji di dapur kerana ia adalah hasil sampingan asli membuat mentega  Dadih adalah minuman setiap hari.  Buttermilk sentiasa menjadi produk tenusu ditapai - pada zaman dahulu, apabila ia adalah semata-mata hasil sampingan daripada membuat mentega, fermention semula jadi hasil daripada fakta bahawa mentega sentiasa dibuat daripada " clabbered " susu mentah susu dibiarkan pada suhu bilik sehingga kandungan krim telah benar-benar meningkat kepada bahagian atas bekas.  Pada masa ini, proses penapaian akan bermula, terutamanya melalui tindakan bakteria susu sendiri, yang menggunakan gula susu yang ada dan mencipta asid laktik –  proses ini adalah memberi manfaat kepada pembuatan mentega, kerana ia juga menurunkan ph daripada susu / krim, dan dengan itu memudahkan mentega pembekuan cepat.  Mentega moden bukan merupakan produk tenusu ditapai.

8.  Buttermilk prepared in traditional way is considered beneficial to health : 1)it contains probiotic microbes 2)soothing to stomach and skin 3) Probiotic nature of buttermilk is beneficial to the gut and improves immunity when taken regularly 4)contains vitamins, potassium, calcium, and traces of phosporous 5)alleviates minor stomach upsets 6)to provide other healthful and digestive benefits. Advantages

9.  Lactococcus lactic subsp. Lactis  Lactococcus lactic subsp. Cremoris  Lactobacillus bulgaricus  Leuconostoc mesenteroides subsp. Cremoris  Leuconostoc citrovorum Microorganisms Involved

10. add acivte fresh cultured buttermilk Methadology and processing Fill the rest of the jar with fresh milk. Screw the lid on securely. Shake thoroughly to mix. Label it with the date. Let it sit out in a warm part of the room until thickened, which should take about 24 hours. Check to make sure the thickened buttermilk coats the glass. Refrigerate immediately.

11. Conclusion  Buttermilk is refers to a numbers of dairy drinks.  Buttermilk is in range of fermented milk drinks or the other name is fermented dairy product which as cultured buttermilk which is produced from cow`s milk and has a characteristically sour taste caused by Lactic Acid Bacteria.  In buttermilk, there is two of species of bacteria – either Lactococcus Lactis or Lactobacillus Bulgaricus.

12.  http://www.webexhibits.org/butter/buttermilk.html  http://global.britannica.com/EBchecked/topic/146334/cultur ed-buttermilk  http://drfugawe.wordpress.com/2010/11/20/buttermilk- americas-almost-lost-fermented-treasure  http://en.wikipedia.org/wiki/Buttermilk  http://www.cheesemaking.com/store/p/141-Buttermilk-DS- 5-packets.html  http://grannysvitalvittles.com/buttermilk-a-staple-in- grandmas-kitchen  http://www.wikihow.com/Make-Cultured-Buttermilk References

13.  How It's Made-Butter.mp4 How It's Made-Butter.mp4

14. THE END..THANKS FOR YOUR EXTENTION