Buttermilk does not refer to a specific molecular structure but is a product derived from working with milk.

Raw materials used in production. 

• The primary raw material for buttermilk is milk, often what remains after butter has been made (traditional buttermilk) or artificially acidified pasteurized milk.

Step-by-step summary of industrial production process.

• Milk Collection. Raw milk is collected from cows and brought to processing facilities.
• Butter Separation (for traditional buttermilk). The milk is churned and butter is separated, leaving behind buttermilk as a byproduct.
• Acidification (for cultured buttermilk). Pasteurized milk is acidified by adding bacterial cultures.
• Fermentation. The acidified milk is allowed to ferment for a certain period.
• Pasteurization. The buttermilk is then pasteurized to kill any harmful microbes.

Form and color. 

Buttermilk is a thin liquid, generally white or with a slight yellow hue.

Commercial applications. 

Buttermilk is often used in cooking for baking, cooking, and pastries and can also be drunk. It is also used in various commercial products like pancake and baking mixes, and in some beauty products.

Cooking and Baking. Buttermilk is widely used in cooking and baking to provide products with a slightly tangy flavor and to activate baking soda, which can act as a leavening agent.

Food Industry. It is used in butter production and also as an ingredient in various products, including pancake mix, waffle mix, and other baked goods.

Health and Wellness. It's sometimes consumed directly or used in shakes and smoothies for its probiotic properties and its ability to aid digestion.

Skin Care. Buttermilk is also used in some skincare products due to its exfoliating and refreshing properties.