buttermilk

{
  "id": "MLC-T-AGR-000964",
  "term": "buttermilk",
  "field": "Agriculture and food",
  "definition": "Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%.",
  "synonyms": [
    "butter milk"
  ],
  "subject": "Human Nutrition, Food Safety and Quality",
  "see_also": [
    "fermented milk",
    "churning"
  ],
  "references": [
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "suero de leche"
  },
  "url": "https://mlchart.com/terminology/agriculture/buttermilk/"
}