Cultured buttermilk was prepared according to the method described by Ghanshyambhai et al.
The cultured buttermilk sample was subjected to ashing.
The data obtained during storage study of cultured buttermilk were subjected to statistical analysis using Factorial completely randomized design (FCRD).
The average values of total solids for prepared cultured buttermilk [RT.sub.3] (60:40), [RT.sub.4] (70:30) and [RT.sub.5] (control) were 6.97, 7.57 and 6.83 per cent respectively, whereas fat values were 1.34, 1.32 and 1.02 per cent, respectively.
The results of analysis for selected minerals like, calcium, phosphorous, sodium, potassium, zinc and iron of different types cultured buttermilk are presented in Table 1.
The three types of cultured buttermilk differed significantly (P<0.05) from each other for all mineral content.
The control cultured buttermilk [RT.sub.5] prepared by blending dahi with water in 70:30 (w/ w) had lower content of all minerals compared to [RT.sub.3] and[RT.sub.4].
Cultured buttermilk 1 quart whole or skim milk 2 tablespoons cultured buttermilk
Stir in the cultured buttermilk. Allow the mixture to set at room temperature for 12 to 24 hours.
To get started, you can use store-bought cultured buttermilk or purchase a freeze-dried buttermilk culture from a cheesemaking supply company.