QYResearch: The global Buttermilk production of an average growth rate of about 2%-3%
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.
First, 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
Second, 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.
Third, this industry is affected by the economy and policy, so it’s important to put an eye to economic indexes and leaders’ prefer.
According to QYResearch, 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%.
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