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Dried sweet cream buttermilk `is an acceptable ingredient for ice cream providing it is free of off-flavors. In its original form it is the liquid remaining after churningbutter with a composition similar to skim milk. There are, however, some subtle but important differences in fat concentration and composition. When butter is churned, the fat is stripped of some of its phospholipid-rich membrane which is then lost to the buttermilk. The consequences of the higher concentration of phospholipids in the buttermilk are both desirable and undesirable. Their ability to act as an emulsifier is an advantage but their susceptibility to oxidation can present a problem. The flavor of dry buttermilk must therefore be carefully monitored to ensure that oxidation has not made the use of the product inadvisable. In an effort to control the The flavor of the nondairy fat usedshould be bland, free of absorbed soapy and oxidized flavors, and it must not contribute to a greasy mouthfeel in the finished product. Close cooperation with a reputable supplier of fat should lead to identifying a product that satisfies both functional and quality requirements.When nonmilk products are desired in place of MSNF 更多：https://www.bmcx.com/ , a good deal of developmental work should precede introduction of the product to ensure that consumer acceptance criteria are met with regard to flavor, body, and texture of the frozen analog. The flavor concerns address both the flavor of the ingredient, for example, soy protein isolate, and the compatibility of the flavoring used. A few products of this type may be found in the marketplace and the quality of some has been rated by the authors as very good.