Buttermilk Powder: export from Canada to Southeast Asia

Buttermilk powder is a co-product of butter making and it is bought for function. Its distinguishing feature is phospholipid content from the milk fat globule membrane, which gives it emulsifying properties that skim milk powder does not have.

That makes it valuable in bakery, confectionery, ice cream and prepared foods where it contributes both dairy flavour and emulsification. Buyers substituting it for skim on price alone usually get a different result than intended.

The specification points are fat, protein, moisture, solubility and the flavour profile, which is more pronounced than in skim and is the reason it appears in bakery formulations.

Availability tracks butter production; it does not stand independently, so supply is contracted, not spot. Canadian supply management shapes export volume as it does across the dairy category.

Buttermilk powder classifies apart from both skim and whole milk powder in most schedules. Do not assume a position confirmed for one dairy powder carries to another: send us the exact product and destination.