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
Flour in 1878 at the Washburn "A" Mill in Minneapolis which killed 22 people. Bread, pasta, crackers, many cakes, and many other foods are made using flour. Wheat flour is also used to make a roux as a base for thickening gravy and sauces. It can also be used as an ingredient in papier-mâché glue. Cornstarch is a principal ingredient used to thicken many puddings or desserts, and is the main ingredient in packaged custard. Flour Flour is a powder made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of