Buttermilk

 Buttermilk 

Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Buttermilk is the aqueous phase released during the churning of cream in butter manufacture. It contains all the water-soluble components of cream such as milk protein, lactose, and minerals. 

It also encloses material derived from milk fat globule membrane (MFGM), which is disrupted during the churning and mostly migrates to the buttermilk fraction. Currently specific research interest in the milk fat globule membrane (MFGM), is increasing. The main function of MGFM is to protect the milk fat from coalescing.

 Buttermilk contains more phospholipids than milk because of its high content in MFGM material, which is rich in phospholipids that constitute about one-third of the MFGM DM. The high content of phospholipids in buttermilk makes this dairy ingredient interesting for use as a functional ingredient because of the emulsifying properties of phospholipids. In addition, phospholipids have been shown to possess biological activity.

 Some studies have demonstrated the anti-carcinogenic potential of phospholipids, especially against colon cancer, as well as their protective effect against bacterial toxins and infection. MFGM-specific proteins are special proteins which do not occur in this form in other milk phases. 25- 70% of the MFGM is composed of these proteins whereas they constitute only 1-4% of the total milk protein. However, these proteins seem to fulfill important biological functions

MFGM proteins: 

1. Antibacterial effects against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis 

2. Anticancer effects against breast cancer. 

3. Coronary heart disease (CHD) 

4. Autoimmune disease like Multiple Sclerosis (MS).

How to prepare Buttermilk :

Takra is a liquid preparation, prepared by continuous churning ofdadhi(curd) for onepraharakala (3 hours) with different ratios of water added to it .

Takra is of such importance that it cures skin discoloration, skin diseases (Kushtha), Ugliness, central obesity and it also neutralizes effects of toxin (VishaRoga) and heat (Daha) in human body. 

 The curd has to be taken in a clean vessel with the help of yantra(mechanical churner) it has to be churned for a while. Later little quantity of water is added and the churning is continued. In this way if the curd is churned for one praharkala, it will be the perfect takra prepared