What is the difference between milk and buttermilk

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It causes the thickening of the milk as well as the sour or acidic taste. The thickening is due to the denaturation of milk proteins while the sour taste is due to the produced lactic acid. Two species of bacteria used in the fermentation of milk are Streptococcus lactis or Lactobacillus bulgaricus. The acidity of buttermilk has its own benefits in the baking industry. Used in combination with the alkaline baking soda, it gives lightness and tenderness to baked products.

Further, it has various health benefits as well. The presence of probiotics in it prevents the growth of pathogenic, gastrointestinal microorganisms. It also reduces the discomfort in the gastrointestinal tract and strengthens the immune system. Moreover, it contains a fewer amount of lactose and is better for individuals with lactose intolerance.

Milk refers to an opaque, white fluid rich in fat and protein, secreted by mammary glands for the nourishment of their young. It may also refer to the white-colored beverages that are non-animal such as coconut milk, soy milk, rice milk, almond milk, etc.

Generally, milk is a great source of nutrition for humans as well as animals. Both Milk and Buttermilk are of the same color and appearance which is a white color and thin textured beverage and that is the reason people get confused. Milk is full of nutrients that are produced by the mammary glands of animals like goats, cows, buffalos, etc. Milk works as a primary source of food in infants.

Milk is known for its nutrients like calcium, protein, lactose, etc. The normal pH level of Milk is 6. Milk contains potassium, calcium, phosphate, sodium, citrate, and chloride which are known as minerals, and Milk can be called the Full Package of minerals. Buttermilk is observed when fat is deducted from the Milk for making butter. Buttermilk has low calories compare to Milk but has a high quantity of calcium, potassium, and Vitamin B