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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
[show all 13 paths]
  1. Animals, Livestock, One Health
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Fields of Study
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Research, Technology, Methods
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Economics, Trade, Law, Business, Industry
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Fields of Study
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Fields of Study
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Research, Technology, Methods
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Economics, Trade, Law, Business, Industry
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Human Nutrition, Food Safety and Quality
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk

Preferred term

buttermilk

Type

  • Product

Definition

  • Information Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%.

    Source: NAL Thesaurus Staff

    Type: Concept definition

Broader concept

Related concepts

Synonyms

  • butter milk

In other languages

URI

https://lod.nal.usda.gov/nalt/20627

Download this concept:

RDF/XML TURTLE JSON-LD Created 1/19/06, last modified 3/11/20