Originally, buttermilk referred to the liquid leftover from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelflife. However, in establishments that used cream separators, the cream was hardly acidic at all.
The global market size of Buttermilk is $$ million in 2018 with –% CAGR from 2014 to 2018, and it is expected to reach $$ million by the end of 2024 with a CAGR of –% from 2019 to 2024.
The key insights of the report:
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There are 4 key segments covered in this report: competitor segment, product type segment, end use/application segment, and geography segment.
For the competitor segment, the report includes global key players of Buttermilk as well as some small players. At least 10 companies are included:
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The information for each competitor includes:
For product type segment, this report listed the main product type of Buttermilk market
For the end use/application segment, this report focuses on the status and outlook for key applications. End users are also listed.
For geography segment, regional supply, application-wise, and type-wise demand, major players, price is presented from 2013 to 2024. This report covers the following regions:
The key countries in each region are taken into consideration as well, such as United States, China, Japan, India, Korea, ASEAN, Germany, France, UK, Italy, Spain, CIS, and Brazil, etc.
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