the lactic acid present in butter milk assists to stabilize stomach acid and acts as an antacid. "
Answers
Traditional buttermilk
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.
Natural flavor (Lactic Acid) is added to reduce the pH. Unsalted lactic butter is light yellow in color and possesses a sweet, pleasing slightly acidic flavor which is free from rancid, oxidized or other objectionable flavors.
Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, which the lactic acid helps to tenderize, retain moisture and allows added flavors to permeate the meat.[2]
Traditional buttermilk Edit
Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, 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 shelf-life.[3]
Traditional buttermilk is still common in many Indian, Nepalese, and Pakistani households, but rarely found in Western countries. In Nepal, buttermilk is called mohi and is a common drink in many Nepalese homes. It is served to family members and guests, and can be taken with meals or snacks. In many families, it is most popularly served with roasted maize.[4]