Talk:Buttermilk
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[edit] Coolant
"Coolant" brings to mind images of industrial coolant. Perhaps this should be changed. --Arash Keshmirian 04:56, 9 March 2006 (UTC)
[edit] Buttermilk
It's easy to find whole-fat buttermilk anywhere, even the Pacific Northwest. In a very clean sealable container, mix one cup cultured buttermilk and one quart whole milk. Seal, and set aside in a warm place for twelve to twenty four hours. You now have five cups of whole-fat buttermilk. -- Warren Paprocki (—The preceding unsigned comment was added by 66.82.9.79 (talk • contribs) 01:20, 14 March 2006 (UTC))
[edit] Unclear or incorrect sentence:
"For breads made solely with grains, buttermilk may contain amounts of calcium from its dairy products, such as nonfat dry-milk powder."
This sentence, found at the end of the first paragraph, doesn't make sense. Read it a few times: the phrase before the first comma has nothing to do with anything, and the rest of the sentence doesn't work either. I don't know what it's supposed to mean, but it needs to be re-phrased so that it means something.
I also second the above comment - is "coolant" supposed to mean that people drink buttermilk to stay cool, the way Americans drink lemonade?
--PeaceLoveMath 23:15, 13 April 2006 (UTC)
- Yes, that sentence does need work. This one does as well:
- "The sour taste, or tartness of 'cultured buttermilk' is owing to the fermentation process, which, for buttermilk, begins with a commercial product of buttermilk which has become chemically active, or rather fermented."
- I really don't know quite what this is trying to say either. How does the fermentation of buttermilk start with "a commercial product of buttermilk"? Besides that, the sentence is awkwardly structured overall. I'm going to add a cleanup tag to this article. —The preceding unsigned comment was added by 24.220.124.60 (talk • contribs) 16:08, 16 July 2006 (UTC)
The article gave me pause when it mentioned streptococcus. The confusion lies in the link provided. The link does not make it clear that streptococcus "thermophilius" is the active agent and not the pathenogenic varieties listed in the link given. Here is a link> http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM <to the process describiing the use of a manufactured butter milk as a "starter and a link to a description of streptococcus thermophilius here> http://www.ebi.ac.uk/2can/genomes/genomes.html?http://www.ebi.ac.uk/2can/genomes/bacteria/Streptococcus_thermophilus.html <. Hope this is helpful. Chuck Baux CEC, CCE 'Bold text'
I should have noted that some years ago the name streptococcus thermophilius was thought to be easily confused and Lactococcus thermophilius is now in use as well. I should add that I am a first time contributor and hope someone will put this all in the correct form/edit. TY 151.201.121.90CB
[edit] Objection!
"Still, many people enjoy cultured buttermilk as part of a health-conscious diet, particularly in Germany. It is consumed daily by the majority of people in southern India. In both countries, the product is known as aryanfeuden." No, it isn't. Not in Germany at least. The German word is Buttermilch; I never heard anything like "aryanfeuden" in my whole life. And seriously, I cannot imagine that a word like this could be in use anywhere in Germany, considering the "aryan" part, and considering that "feuden" is no German word at all. This wiki page is the only thing that shows up in the Google search results for the term, so I doubt this word is in use anywhere, be it Germany or India or anything else. Are there any reasons why the last sentence should not be removed? I suspect it to be complete nonsense. --217.226.210.26 23:42, 6 January 2007 (UTC)
