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Quality of Commercial Buttermilk

Animal and Dairy Science Department, University of Georgia, Athens 30602

ABSTRACT

Eight brands of cultured buttermilk available in local retail outlets were evaluated organoleptically and analyzed for diacetyl, acetoin, acetaldehyde, and microbial quality. A majority (73%) of samples examined on the day of purchase rated poor to fair (mean flavor score 2.2 to 3.2 on a scale 1 unacceptable to 5 excellent). Variations in concentrations of diacetyl, acetoin, and acetaldehyde were large. Acetoin increased and diacetyl concentration decreased in buttermilk samples stored for 7 days at 7 C. All brands showed a high total bacterial count and psychrotrophic bacterial count. Seven of the eight brands were contaminated with coliforms.

¹ Department of Animal and Food Sciences, University of Wisconsin, River Falls 54022.

² Dean Foods Company, Rockford, IL 61101.