Chemical composition of naturally fermented buttermilk

Naturally fermented buttermilk, prepared from soured cream or milk, was collected during two seasons from sixteen farms in northern Ethiopia, to study chemical composition and flavour compounds. Protein, fat, organic acids, carbohydrates and volatile compounds were quantified using Kjeldahl, Gerber, high‐pressure liquid chromatography (HPLC) and headspace GC methods, respectively. Widely differing concentrations of organic acids and volatile compounds among samples indicated variable fermentation in the products. This indicates the need for the introduction of the standardisation of the process to supply the market with homogenous buttermilk products.