Cultured Buttermilk is skim or partly skim milk that has been fermented using bacterial cultures. It is often used in baking for its ability to tenderize and moisten baked goods and is also drunk straight or used in sauces and marinades.

The name describes the structure of the ingredient:

• Cultured means that a bacterial culture has been added to the milk, fermenting the sugar in the milk (lactose) into lactic acid.
• Buttermilk. Originally, buttermilk was the liquid left behind after butter had been churned from cream. Today, the "cultured buttermilk" commonly available in stores is made by adding bacterial cultures to skim or partly skim milk.

Description of raw materials used in production. 

• Cultured buttermilk is primarily produced using milk or cream and specific bacterial cultures, which are often a mix of lactococci, leuconostoc, and lactobacilli.

Step-by-step summary of industrial production process.

• Preparation of Milk/Cream. Selecting and preparing the dairy base.
• Pasteurization. The milk or cream is heated to eliminate pathogenic bacteria.
• Inoculation with Bacterial Cultures. Introducing specific bacterial cultures.
• Fermentation. Allowing the mixture to ferment at a controlled temperature until it reaches the desired acidity.
• Cooling and Packaging. The product is then cooled and packaged for distribution.

Form and color. Cultured buttermilk appears as a creamy, opaque liquid, generally white or with a slight yellowish hue.

Commercial applications. 

Used as a beverage, in baking, dessert-making, and as a base for sauces and marinades, cultured buttermilk is valued for its tanginess and its ability to add softness and moisture to baked goods.

Baking and Cooking. Often used in baking and cooking to add a slightly tangy flavor and to enhance the leavening of doughs.

Marinades. Buttermilk is used as a marinade to tenderize meat due to its acidity.

Dressings and Sauces. Used as a base for dressings, mayonnaise, and other sauces to add creaminess and a touch of acidity.

Beverages. Also drunk on its own or used to prepare refreshing drinks and shakes.

Dairy Products. Can be used in the production of butter and cheeses.

Desserts. Used in ice creams and other desserts for a distinctive flavor and creamy texture.