Anne Mendelson, the author of "Milk", claims there is no true definition for buttermilk--there are many types of milk products attributed with the name. The confusion is only somewhat alleviated by the terms "old fashioned," "traditional," and "cultured," with each term referring to a different manufacturing process. With all the variations of buttermilk available, there are a wide array of ingredients included. Some commercially available buttermilks have the added ingredient of sodium citrate.
Buttermilk
Traditional buttermilk is the liquid byproduct of churning cream to make butter. Commercially available buttermilk is pasteurized, homogenized fermented milk. It has a tarter flavor and thicker texture than milk. The thick texture is a byproduct of the fermentation product; lactic acid builds up, the pH level drops and milk proteins called casein increase. Commercially available buttermilk products aren't allowed to ferment--lactic acid is introduced during manufacture to simulate the taste of traditional buttermilk.
Uses
The New York Times claims buttermilk was once a popular drink in the southern United States, where unrefrigerated milk would sour into buttermilk in a matter of hours. The substance is still consumed as a drink, though it is also popular as a baking ingredient as a leaven and in cooking to tenderize meat. Health conscious individuals can also drink it as a pro-biotic supplement, a benefit touted by the New York Times.
Sodium Citrate
Sodium citrate is a term referencing sodium salts of citric acids, termed monosodium citrate, disodium citrate and trisodium citrate. Package labeling typically refers to trisodium citrate, in which case sodium citrate is a mix of trisodium salt and citric acid. Sodium citrate has a sharp, salty flavor and appears as an odorless, white, crystalline powder in its unadulterated form.
Function
Sodium citrate acts as a flavoring agent, pH regulator and preservative. While the sharp, tangy taste of buttermilk is created primarily by lactic acid, sodium citrate enhances that tart flavor. Sodium citrate acts as a buffer against acidity, ensuring that buttermilk doesn't become too acidic over the span of its shelf life. Additionally, the citrate ions in the substance act as chelating agents, preventing the milk from becoming too thick or lumpy and fat globules from forming in the milk.
Considerations
The Material Safety Data Sheet for sodium citrate states ingestion of large quantities can cause gastrointestinal upset. Drugs.com further corroborates this by citing diarrhea and loose bowel movements as possible side effects of the chemical when taken in drug form. Individuals with lactose intolerance should avoid buttermilk, as it contains considerable quantities of lactic acid. Those observing a vegan diet are advised to stay clear of buttermilk, as it is an animal byproduct.
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