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Definition of Buttermilk
1. Noun. Residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture.
Definition of Buttermilk
1. n. The milk that remains after the butter is separated from the cream.
Definition of Buttermilk
1. Noun. The liquid left over after producing butter from full cream milk by the churning process, also called ''traditional buttermilk''. ¹
2. Noun. ''Cultured buttermilk'', a fermented dairy product produced from cow's milk, with a characteristically sour taste. ¹
¹ Source: wiktionary.com
Definition of Buttermilk
1. [n -S]
Medical Definition of Buttermilk
1. The fluid containing casein and lactic acid, left after the process of making butter. (05 Mar 2000)
Literary usage of Buttermilk
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Care and Feeding of Children: A Catechism for the Use of Mothers and by Luther Emmett Holt (1918)
"When is 'buttermilk to be employed? It is useful in many cases of severe chronic
... Fresh buttermilk may be purchased at many dairies ; or sterilized ..."
2. Pharmaceutical and Food Analysis: A Manual of Standard Methods for the by Azor Thurston (1922)
"The Federal definition and standard for buttermilk, which has already been given,
is as follows: buttermilk is the product that remains when fat is removed ..."
3. Principles and Practice of Butter-making: A Treatise on the Chemical and by George Lewis McKay (1908)
"Salt Facilitates the Removal of buttermilk.—That salt facilitates the removal of
buttermilk can easily be demonstrated by observing the escape of buttermilk ..."
4. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1919)
"buttermilk has certain uses in a diet, and the following conditions in which it
... The curative effects of buttermilk depend chiefly on two things : First, ..."
5. Annual Report by Ohio State Board of Agriculture (1876)
"buttermilk. DW THOMAS said he thought that buttermilk had done more to injure
the reputation of Western Reserve cheese than any thing else ever did. ..."
6. Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice by Christian Larsen, William M. White (1913)
"Kind of buttermilk. — The cheese made from buttermilk coming from old, stale,
off-flavored ... None but the best quality of buttermilk should ever be used. ..."
7. The Diseases of infancy and childhood by Henry Koplik (1918)
"buttermilk.—buttermilk was first proposed as an infant food by Ballot in 18(55
... According to the latter it is prepared as follows: A liter of buttermilk ..."
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