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%.
According to this study, over the next five years the Buttermilk market will register a 1.5% CAGR in terms of revenue, the global market size will reach USD 920 million by 2024, from USD 840 million in 2019. In particular, this report presents the global market share (sales and revenue) of key companies in Buttermilk business, shared in Chapter 3.
This report presents a comprehensive overview, market shares, and growth opportunities of Buttermilk market by product type, application, key manufacturers and key regions and countries.
This study considers the Buttermilk value and volume generated from the sales of the following segments:
Segmentation by product type: breakdown data from 2014 to 2019, in Section 2.3; and forecast to 2024 in section 11.7.
Liquid Buttermilk
Buttermilk Powder
Segmentation by application: breakdown data from 2014 to 2019, in Section 2.4; and forecast to 2024 in section 11.8.
Confectionery
Ice Cream
Bakery
Dairy-based Sauces
This report also splits the market by region: Breakdown data in Chapter 4, 5, 6, 7 and 8.
Americas
United States
Canada
Mexico
Brazil
APAC
China
Japan
Korea
Southeast Asia
India
Australia
Europe
Germany
France
UK
Italy
Russia
Spain
Middle East & Africa
Egypt
South Africa
Israel
Turkey
GCC Countries
The report also presents the market competition landscape and a corresponding detailed analysis of the major vendor/manufacturers in the market. The key manufacturers covered in this report: Breakdown data in in Chapter 3.
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
In addition, this report discusses the key drivers influencing market growth, opportunities, the challenges and the risks faced by key manufacturers and the market as a whole. It also analyzes key emerging trends and their impact on present and future development.
Research objectives
To study and analyze the global Buttermilk consumption (value & volume) by key regions/countries, product type and application, history data from 2014 to 2018, and forecast to 2024.
To understand the structure of Buttermilk market by identifying its various subsegments.
Focuses on the key global Buttermilk manufacturers, to define, describe and analyze the sales volume, value, market share, market competition landscape, SWOT analysis and development plans in next few years.
To analyze the Buttermilk with respect to individual growth trends, future prospects, and their contribution to the total market.
To share detailed information about the key factors influencing the growth of the market (growth potential, opportunities, drivers, industry-specific challenges and risks).
To project the consumption of Buttermilk submarkets, with respect to key regions (along with their respective key countries).
To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
To strategically profile the key players and comprehensively analyze their growth strategies.
