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 2018 and will reach 950 million US$ by the end of 2025, growing at a CAGR of 1.5% during 2019-2025. The objectives of this study are to define, segment, and project the size of the Buttermilk market based on company, product type, end user and key regions.
This report studies the global market size of Buttermilk in key regions like North America, Europe, Asia Pacific, Central & South America and Middle East & Africa, focuses on the consumption of Buttermilk in these regions.
This research report categorizes the global Buttermilk market by top players/brands, region, type and end user. This report also studies the global Buttermilk market status, competition landscape, market share, growth rate, future trends, market drivers, opportunities and challenges, sales channels and distributors.
The following manufacturers are covered in this report, with sales, revenue, market share for each company:
Dairy Farmers of America
Associated Milk Producers
Arion Dairy Products
Innova Food Ingredients
Sterling Agro Industries
Market size by Product
Market size by End User
Market size by Region
Central & South America
Rest of Central & South America
Middle East & Africa
The study objectives of this report are:
To study and analyze the global Buttermilk market size (value & volume) by company, key regions, products and end user, breakdown data from 2014 to 2018, and forecast to 2025.
To understand the structure of Buttermilk market by identifying its various subsegments.
To share detailed information about the key factors influencing the growth of the market (growth potential, opportunities, drivers, industry-specific challenges and risks).
Focuses on the key global Buttermilk companies, to define, describe and analyze the sales volume, value, market share, market competition landscape and recent development.
To project the value and sales volume of Buttermilk submarkets, with respect to key regions.
To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
In this study, the years considered to estimate the market size of Buttermilk are as follows:
History Year: 2014-2018
Base Year: 2018
Estimated Year: 2019
Forecast Year 2019 to 2025
This report includes the estimation of market size for value (million US$) and volume (K MT). Both top-down and bottom-up approaches have been used to estimate and validate the market size of Buttermilk market, to estimate the size of various other dependent submarkets in the overall market. Key players in the market have been identified through secondary research, and their market shares have been determined through primary and secondary research. All percentage shares, splits, and breakdowns have been determined using secondary sources and verified primary sources.
For the data information by region, company, type and application, 2018 is considered as the base year. Whenever data information was unavailable for the base year, the prior year has been considered.