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Flavored Buttermilks

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Cultured buttermilk flavored with a variety of fruits or fruit concentrates produced beverages highly acceptable in texture, flavor, and appearance. Strawberry-flavored buttermilk, using finely minced whole fruit and accompanying sugar syrup at the rate of 2 kg preserved strawberries per 38 liters was the preferred beverage among five different flavored buttermilks. Addition of comminuted berries, besides introducing a delicate strawberry flavor, increased total solids, giving a desirable, light, cream-like viscosity to the beverage. The pH of buttermilks flavored with tart fruits or concentrates ranged from 4.15 to 4.7.