5 questions
A high protein buttermilk would be cool
Hello Michi2000, thank you very much for your contribution. We are always open to suggestions. That's why our specialist department will be happy to review your idea as part of the next product range redesign. If necessary, we will expand the selection. We hope our efforts are in your interest. Best regards, your M-Infoline team
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unfortunately the "sour buttermilk nature" is not available in the mmm branch in herblingen, 8207. why? we would like to try it.
Hello vimabuf, thank you for your inquiry. We don't stock Sour Buttermilk Nature at Migros Herblinger Markt because we give more weight to similar products from the region. We therefore recommend that you try the Buttermilk Nature "From the region. For the region." to give it a try. Best regards, your M-Infoline team
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Every morning I mix natural buttermilk with fresh fruit and a little fruit buttermilk. Unfortunately, the latter is no longer available here. In contrast, there are several very fine varieties of fruit buttermilk in our vacation resort of Davos! Why is this not available throughout Switzerland? This forces me to buy Müller fruit buttermilk in Lidl, where other products also end up in my shopping cart! Yours sincerely, M. Müller
Hello Matthias1957, we will be happy to forward your message to our responsible specialist department for clarification. Please let us know the branch where you did not receive the fruit buttermilk. Best regards, your M-Infoline team
Hello, strawberry buttermilk has not been available in the store in 3186 Düdingen for about a year. Yours sincerely, M. Müller
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Guest
Is the buttermilk not pasteurized? Is this product made from real butter or from acidified milk? Merci
Hello Estrella, buttermilk is a by-product of butter production. Buttermilk has a low fat content and high-quality proteins. In addition, a large proportion of the lactase is broken down into lactic acid. These properties make buttermilk a digestible and healthy thirst quencher. Buttermilk is not pasteurized directly. The starting product "cream" is pasteurized at the beginning. The buttermilk is then separated from the cream by agitation. This is where the lactic acid bacteria are responsible for the shelf life. Best regards, your M-Infoline team
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Guest
Why is there only "sour" buttermilk and not pure buttermilk?
Dear guest
Thank you for your interest.
Buttermilk is actually a by-product of butter production.
The cream used to make butter is slightly acidified at an early stage of production to extend its shelf life, which is why the resulting buttermilk is also acidic. The buttermilk that ends up on the shelf (often with flavoring) is additionally fermented (acidified) so that it becomes edible and meets the taste of as many customers as possible.
For technical reasons, we cannot produce pure and unprocessed buttermilk and we also believe that demand for it would be very low. Pure (sweet) buttermilk is not ideal for drinking and is not really edible.
We hope this has been helpful and wish you an enjoyable rest of the week. Your M-Infoline Team
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