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. Scope of the Report: This report focuses on the Buttermilk in Europe market, especially in Germany, UK, France, Russia, and Italy. This report categorizes the market based on manufacturers, countries, type and application. Market Segment by Manufacturers, this report covers Amul Arla Foods DairyAmerica Sodiaal Group Fonterra Dairy Farmers of America Glanbia Valley Milk Associated Milk Producers Arion Dairy Products Innova Food Ingredients Sterling Agro Industries Grain Millers Agri-Mark Land O? Lakes Market Segment by Countries, covering Germany UK France Russia Italy Market Segment by Type, covers Liquid Buttermilk Buttermilk Powder Market Segment by Applications, can be divided into Confectionery Ice Cream Bakery Dairy-based Sauces Other There are 17 Chapters to deeply display the Europe Buttermilk market. Chapter 1, to describe Buttermilk Introduction, product type and application, market overview, market analysis by countries, market opportunities, market risk, market driving force; Chapter 2, to analyze the manufacturers of Buttermilk, with profile, main business, news, sales, price, revenue and market share in 2016 and 2017; Chapter 3, to display the competitive situation among the top manufacturers in Europe, with sales, revenue and market share in 2016 and 2017; Chapter 4, to show the Europe market by countries, covering Germany, UK, France, Italy and Russia, with sales, price, revenue and market share of Buttermilk, for each country, from 2012 to 2017; Chapter 5 and 6, to show the market by type and application, with sales, price, revenue, market share and growth rate by type and application, from 2012 to 2017; Chapter 7, 8, 9, 10 and 11, to analyze the key countries by manufacturers, Type and Application, covering Germany, UK, France, Italy and Russia, with sales, revenue and market share by manufacturers, types and applications; Chapter 12, Buttermilk market forecast, by countries, type and application, with sales, price, revenue and growth rate forecast, from 2017 to 2022; Chapter 13, to analyze the manufacturing cost, key raw materials and manufacturing process etc. Chapter 14, to analyze the industrial chain, sourcing strategy and downstream end users (buyers); Chapter 15, to describe Buttermilk sales channel, distributors, traders, dealers etc. Chapter 16 and 17, to describe Buttermilk Research Findings and Conclusion, Appendix, methodology and data source
Table of Contents 1 Market Overview 1.1 Buttermilk Introduction 1.2 Market Analysis by Type 1.2.1 Liquid Buttermilk 1.2.2 Buttermilk Powder 1.3 Market Analysis by Applications 1.3.1 Confectionery 1.3.2 Ice Cream 1.3.3 Bakery 1.3.4 Dairy-based Sauces 1.3.5 Other 1.4 Market Analysis by Countries 1.4.1 German
