The buttermilk is spray dried after pasteurization and concentration with an evaporator to obtain buttermilk powder. Normally the color is pale yellow and the product has a rich creamy flavor.
The buttermilk powder is of value to food producers and the dairy industry because of its high levels of phospholipids. This gives good emulsifying properties. The chemical composition of buttermilk powder is very similar to skimmed milk powder.
The fat content in buttermilk is slightly higher than in skimmed milk powder (3 – 5%) but in protein level they are the same.