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Dry Buttermilk Standard
v 3.0 | Effective 07/06/2023
Product Definition
Dry Buttermilk (DBM)Obtained by removing water from liquid buttermilk derived from the churning of butter. It shall contain not less than 4.5% milkfat and not more than 5% moisture. It shall have a protein content of not less than 30% (CFR definition). is obtained by drying liquid buttermilk that was derived from the churning of butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added. and pasteurized prior to condensing. Dry Buttermilk contains at least 30.0% protein.
Dry Buttermilk complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
See the separate ADPIAmerican Dairy Products Institute standard for Dry Buttermilk Product (DBMP) for product that contains less than 30.0% protein.
Composition of Extra Grade Dry Buttermilk
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Protein | % | 30.0 minimum | |
| Fat | % | 4.5 minimum | |
| Total Moisture | % | 4.0 maximum | |
| Scorched particles (1) | mg/25g | 15.0 maximum | 22.5 maximum |
| Titratable acidity (1) | % | 0.10 - 0.18 | |
| Solubility index (1) | mL | 1.25 maximum | 15.0 maximum |
(1) Scorched particlesParticles of powder that have dried/overheated such that they are no longer white to cream in color. Scorched particles range from tan to brown to black depending on the degree of overheating., titratable acidity, and solubilityAbility of a liquid to dissolve another material. Examples: Lactose dissolving in water, alcohol dissolving in water. index requirements ordinarily appear in ADPI Standards in the section defining Other Characteristics, but they are included here because they are integral to the established USDAUS Department of Agriculture requirements for Extra Grade.
Other Characteristics of Extra Grade Dry Buttermilk
Physico-chemical Properties
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Color and appearance | visual | uniform color, cream to light brown; free from lumps that do not break up under slight pressure | |
| Flavor | sensory | sweet and pleasing flavor; no unnatural or offensive odors | |
Microbiological Analysis
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Standard plate count | CFU/g | 20,000 maximum | |
| Coliforms | CFU/g | 10 maximum | |
Composition of Standard Grade Dry Buttermilk
Standard Grade includes Dry Buttermilk that fails in one or more particulars to meet the requirements of Extra Grade, but which meets the following specifications:
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Protein | % | 30.0 minimum | |
| Fat | % | 4.5 maximum | |
| Total Moisture | % | 5.0 maximum | |
| Scorched particles (2) | mg/25g | 22.5 maximum | 32.5 maximum |
| Titratable acidity (2) | % | 0.10 - 0.20 | |
| Solubility index (2) | mL | 1.25 maximum | 15.0 maximum |
(2) Scorched particles, titratable acidity, and solubility index requirements ordinarily appear in ADPI Standards in the section defining Other Characteristics, but they are included here because they are integral to the established USDA requirements for Standard Grade.
Other Characteristics of Standard Grade Dry Buttermilk
Physico-chemical Properties
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Appearance | visual | free from lumps that do not break up under slight pressure | |
| Flavor | sensory | fairly pleasing flavor; may possess slight unnatural flavor and have no offensive flavors | |
Microbiological Analysis
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Standard plate count | CFU/g | 75,000 maximum | |
| Coliforms | CFU/g | 10 maximum | |
Optional Test for Dry Buttermilk
Another test which may be made on any Dry Buttermilk (not mandatory for grade designation, but, if determined, must comply with the limits as indicated) is:
| Spray Dried | Atmospheric Roller Dried | |||
|---|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits | |
| Alkalinity of ash | mL 0.1 N HCI/100g | 125 maximum | n/a | |
When it is determined that Dry Buttermilk:
- fails to meet the requirements of Standard Grade3;
- fails to meet the requirements of the Optional Test, when such test has been made3; or
- has been produced in a plant found on inspection to be using unsatisfactory manufacturing practices, equipment, or facilities, or to be operating under unsanitary plant conditions; or
- has been produced in a plant which is not USDAUS Department of Agriculture approved;
then it shall not be assigned a grade.
(3) When tested in accordance with the standardized methods of analysis contained herein
Additional ADPI Specifications
ADPI imposes the following additional requirements on Dry Buttermilk:
Microbiological Analysis
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Yeast and mold | CFU/g | 100 maximum | |
| Enterobacteriaceae (4) | CFU/g | 10 maximum | |
| Salmonella genus | CFU/sample (5) | not detected | |
| Staphylococcus (coagulase positive) | CFU/g | not detected (6) | |
| Listeria genus | CFU/g | not detected | |
(4) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, coliformsRod shaped, Gram negative bacteria that are found in the digestive tract of warm-blooded animals, and in plant and soil material. Coliforms often are used as an indicator organism for possible fecal contamination. See also total and fecal coliforms. shall be utilized for compliance with the USDAUS Department of Agriculture Grade requirements, while EB may be used at the discretion of the manufacturer.
(5) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
(6) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard. Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.
Permissible Additives
Dry Buttermilk may not contain, or be derived from:
- Nonfat dry milk;
- Dry wheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey;
- Products other than buttermilk.
Added preservatives, neutralizingAddition of caustic, such as sodium hydroxide, to increase the pH of the product. Neutralizing typically would be used only for acid or fermented whey. agents, and other chemicals are not permitted in Dry Buttermilk.
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Protein | AOAC 991.20 (N x 6.38) |
| Fat | AOAC 989.05 |
| Total Moisture | AOAC 925.45 |
| Scorched particles | ADPI |
| Titratable acidity | AOAC 947.05 |
| Alkalinity of ash | AOAC 941.07 |
| Standard plate count | SMEDP |
| Coliforms | SMEDP |
| Yeast and mold | FDA BAM |
| Enterobacteriaceae | FDA BAM |
| Salmonella | AOAC |
| Staphylococcus | AOAC |
| Listeria | FDA BAM |
Product Labeling
Dry Buttermilk is typically used in bakery products, frozen desserts, prepared dry mixes, beverages, cheese products, frozen foods, dairy products, salad dressings, snack foods, and others.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
