Buttermilk - spray-dried powder of a dairy by-product from butter production. Butter is made by churning cream
Buttermilk - spray-dried powder of a dairy by-product from butter production. Butter is made by churning cream. Fat globules, minute droplets of fat covered with protein membranes, are disintegrated and the fat clumps together. Casein micelles, whey proteins, lactose and ruptured fat globule membranes form the by-product called buttermilk (not to be mistaken for cultured buttermilk which is a dairy beverage). The liquid is then spray-dried to form a fine powder which has a high biological value and may be used in other foods such as processed cheese and bakery products. Spray-drying is characterized by partially evaporating the liquid to be spray-dried and then atomizing it into minute droplets in hot air, where water evaporates and produces powder particles. As they collide, they interact and may form complex particles or their clusters. Enhanced SEM. Image width: 128 micrometers, bar: 20 micrometers, magnification: 780x if the image is printed 10cm wide.
Size: 3400px × 2546px
Photo credit: © Mediscan / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: -, -product, atomization, butter, buttermilk, casein, churning, dairy, drying, electron, evaporation, fat, food, globule, membrane, micrograph, microscopic, microscopy, milk, production, protein, scanning, sem, spray-dried, spraying
