Milk is the opaque liquid food obtained from the mammary glands of animals and is a source of nutrition used by humans. The ingredients of raw milk differ according to the species it is obtained from on the basis of protein, calcium, saturated fat and Vitamin C. Cow’s milk is used extensively as a drink by human beings and used to manufacture many products like chocolates, ice-creams, yogurt, butter etc.
Buttermilk is obtained when the fat has been taken out from the milk to make butter. Buttermilk is considerably lower in calories and fat content but high in calcium, Vitamin B12 and potassium than regular milk. One cup of buttermilk may contain up to 99 calories while milk may contain up to 157 calories. Also, one cup of buttermilk accounts for 2.2 grams of fat while the same amount of milk gives you 9 grams of fat. Buttermilk is also easily digestible than milk.
Milk may also refer to the white non-animal substitutes like rice milk, almond milk, soy milk and coconut milk. Cow’s milk is processed around the world on an industrial scale for human consumption. Milk for dairy products and as human food is also obtained from camels, donkeys, sheep, yaks and goats. Milk is also sometimes homogenized to prevent the cream from separating from it and leaving a thinner residue.
Buttermilk can also refer to fermented milk drinks particularly in countries with a warm climate. Whether buttermilk has been prepared by the traditional churning of milk or cultured, it has a tartness unlike milk due to the high lactic acid content produced by the bacteria during the fermenting process. Buttermilk is thicker than plain milk. However, traditionally prepared buttermilk is thinner than the cultured buttermilk. Traditional buttermilk is used more in Asian countries and very rarely in the West.