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
Kazan Soda Elektrik which is the primary source of soda ash. For this, trona ore, laying in average at a depth of under ground, is injected with hot water through bore holes drilled, and the dissolved trona is pumped up in the form of trona solution. The plant has five processing lines. The congeneration facility produces 380 MWe electric power and 400 tons of steam. The annual production capacity of the plant is 2.5 million tons of soda ash (sodium carbonate, NaCO) and 200,000 tons of baking soda (sodium bicarbonate, NaHCO). If all of the production were exported to Europe, it would increase