"Buttermilk, 3.3% fat" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Buttermilk is a dairy product obtained as a by-product of churning butter. It has a tangy taste and a liquid, slightly foamy consistency.

Buttermilk contains proteins, fats, carbohydrates, vitamins (A, B2, B12, C), minerals (calcium, magnesium, phosphorus, potassium, sodium, zinc, copper, cobalt), beneficial fats including conjugated linoleic acid, as well as bifidogenic peptides beneficial for digestion.

Buttermilk is used in cooking for doughs and batters, sauces, drinks, and as a substitute for milk or yogurt.

Buttermilk with 3.3% fat should be stored at temperatures from +2 to +6 °C. The product's shelf life is indicated on the packaging.