“This [lactic acid] is what gives buttermilk its tangy flavor and thicker consistency,” says Sam Barton, Senior Food Technologist at Organic Valley. Then, the buttermilk is heated. "The heat ...

WILMINGTON, DE, UNITED STATES, January 30, 2025 /EINPresswire / -- The Global Cultured Buttermilk <a target=_blank href= ...