City of Industry, CA -- (SBWIRE) -- 08/01/2018 -- This report studies the global Buttermilk market status and forecast, categorizes the global Buttermilk market size (value & volume) by manufacturers, type, application, and region. This report focuses on the top manufacturers in North America, Europe, Japan, China, India, Southeast Asia and other regions (Central & South America, and Middle East & Africa).

Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, 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. However, in establishments that used cream separators, the cream was hardly acidic at all.

Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (with 1% or 2% fat), and then inoculated with a culture of Lactococcus lactis (formerly known as Streptococcus lactis) plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk. Condensed buttermilk and dried buttermilk have increased in importance in the food industry. Condensed buttermilk and dried buttermilk have increased in importance in the food industry. Buttermilk solids are used in ice cream manufacturing, as well as being added to pancake mixes. Adding specific strains of bacteria to pasteurized milk allows more consistent production.

Buttermilk is widely used in retail. With the development of economy, not only retail but also food processing needs more Buttermilk. So, Buttermilk has a huge market potential

Milk is the main raw materials of Buttermilk. With the development of Buttermilk, raw materials' manufacturers are also benefited from the Buttermilk industry in some extent.

This industry is affected by the economy and policy, so it's important to put an eye to economic indexes and leaders' prefer.

The global Buttermilk production increased to 1684 K MT in 2016, from 1429 K MT in 2011, with an average growth rate of about 2%-3%. Currently the main producing countries are in EU, USA . Europe occupied over 50% production of the world, and USA is the second production region with a share of about 13%.

The global Buttermilk market is valued at 840 million US$ in 2017 and will reach 950 million US$ by the end of 2025, growing at a CAGR of 1.5% during 2018-2025.

The major manufacturers covered in this report

Amul

Arla Foods

DairyAmerica

Sodiaal Group

Fonterra

Dairy Farmers of America

Glanbia

Valley Milk

Associated Milk Producers

Arion Dairy Products

Innova Food Ingredients

Sterling Agro Industries

Grain Millers

Agri-Mark

Land O'Lakes

Geographically, this report studies the top producers and consumers, focuses on product capacity, production, value, consumption, market share and growth opportunity in these key regions, covering

North America

Europe

China

Japan

India

Southeast Asia

Other regions (Central & South America, Middle East & Africa)

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