Buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous. Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts
Buttermilk Creek (Susquehanna River) System is 1198508. In the mid-1800s, the watershed of Buttermilk Creek was mostly wild and sparsely populated. However, there was a small village at the creek's mouth, with some flour mills and a factory. The area in the vicinity of Buttermilk Falls is now developed, with a village known as Falls being located at the creek's mouth. In the early 1900s, the main industries in the watershed of Buttermilk Creek included agriculture and a summer resort. Major settlements in the watershed at this time included Mill City, Falls, and Lake Winola. Their populations were 415, 155, and 60, respectively. A