Sweet Buttermilk

Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself.

Buttermilk

Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk and preventing spoilage. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in different levels of fat content.

sweet

Adjective

1. Tasting of sugars.
2. Retaining a portion of sugar.

Interjection

1. Used as a positive response to good news or information.

buttermilk

Noun

1. The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
2. Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.