WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

*Dr. Dhrubo Jyoti Sen, Dr. Pruthviraj K. Chaudhary, MustakimKhan S. Bihari, Dr. Devanshi V. Chaudhary, Dr. Hitesh D. Karen, Dhruvee H. Raval and Dushyant P. Chaudhary

ABSTRACT

The name "buttermilk" comes from its origin as the liquid leftover after churning butter from cream. The word is a compound of "butter" and "milk," reflecting its derivation as the milk remaining after the butterfat has been extracted. This process, done in a churn, separates the butter from the liquid, which is then called buttermilk. Buttermilk is also known as Chaas in some parts of India, especially when referring to the traditionally churned version. It's a refreshing, slightly sour fermented dairy drink made by churning yogurt and water. In Hindi, it's often referred to as Chhach. Buttermilk isn't the result of a single invention, but rather a naturally occurring by-product and a later fermented dairy product. It originated as the liquid remaining after churning butter, a practice that dates back to ancient times, particularly in the Near East and India. The concept of fermenting milk to create a drink, such as cultured buttermilk, also has ancient roots. While the early understanding of fermentation was not scientifically precise, it was known and practiced for centuries.