{"id":1556,"date":"2025-11-08T17:52:28","date_gmt":"2025-11-08T17:52:28","guid":{"rendered":"https:\/\/test.dayanarman.com\/?p=1556"},"modified":"2025-11-16T18:08:35","modified_gmt":"2025-11-16T18:08:35","slug":"why-does-buttermilk-become-gassy-and-sour","status":"publish","type":"post","link":"https:\/\/dayanarman.com\/en\/blog\/why-does-buttermilk-become-gassy-and-sour\/","title":{"rendered":"Why does buttermilk become gassy and sour?"},"content":{"rendered":"<h2 style=\"text-align: left;\"><span style=\"color: #0070c0;\">Why does buttermilk turn sour and fizzy?<\/span><\/h2>\n<p style=\"text-align: left;\">Souring and fizziness in buttermilk have different causes, which can be divided into two categories:<\/p>\n<p style=\"text-align: left;\">1- Physical factors related to the production process and issues during production.<br \/>\n2- Microbial factors caused by the activity of molds, yeasts, and certain bacteria.<\/p>\n<p style=\"text-align: left;\">\u2022 Physical factors causing <span style=\"color: #ff0000;\">souring and fizziness in buttermilk<\/span> are related to the production method and issues during production:<\/p>\n<p style=\"text-align: left;\">1- Use of milk with a high total count.<br \/>\n2- Failure to use a centrifuge during the milk reception process (as you know, <span style=\"color: #ff0000;\">Bacillus<\/span> is among the bacteria found abundantly in milk and on the skin and hair of animals, and unfortunately, the spores of this bacteria are resistant to pasteurization heat. Thus, if its spores are present in the milk, it will go through the production process and enter the final product. When in favorable conditions, the spores will develop and cause a sharp drop in pH to around 2.8, causing <span style=\"color: #ff0000;\">buttermilk<\/span> to become extremely sour, though no gas will be present in this case, and sometimes a <span style=\"color: #ff0000;\">separated<\/span> texture may also be seen.<br \/>\n3- Use of starters with high acid-producing power, which can be problematic, especially in hot weather, and can produce gas in the final buttermilk, especially if the buttermilk is not pasteurized.<br \/>\n4- Excessive warm storage time during the initial yogurt production, leading to the souring of the yogurt, and subsequently, the souring of the final buttermilk.<\/p>\n<p style=\"text-align: left;\">\u2022 Microbial factors affecting the souring and fizziness of buttermilk:<\/p>\n<p style=\"text-align: left;\">1- Contamination of buttermilk by Bacillus bacteria, as explained above, which mainly leads to a sharp drop in pH and extreme sourness, sometimes causing the buttermilk to separate.<br \/>\n2- Secondary contamination caused by yeast activity, which enters the product through: the production hall environment, frequent movement of people in the production and packaging hall, packaging containers (bottles and caps, cups and foils), failure to adhere to sanitary procedures during packaging, or adding essences, especially if added after pasteurization. Contamination of the buttermilk filling environment, the entry of dirty baskets into the production and packaging hall, and the presence of blind spots in the piping system that are not cleaned during CIP (Clean-in-Place).<br \/>\n3- Yeasts mainly produce gas or change the color of the buttermilk from its natural state to gray. Additionally, yeast can cause an unpleasant odor and sometimes a sweet but burning taste (accompanied by sourness). Yeasts sometimes show themselves in the product by creating pink to red spots.<br \/>\n4- Molds also enter buttermilk in these conditions, but they only appear on the surface of the product, forming green, blue, or black and brown spots, altering the taste of the buttermilk.<\/p>\n<p style=\"text-align: left;\">The best way to prevent <span style=\"color: #ff0000;\">the growth of molds and yeasts<\/span> and also <span style=\"color: #ff0000;\">fizziness<\/span> and bloating in <span style=\"color: #ff0000;\">buttermilk<\/span> after ensuring sanitary conditions is to use <span style=\"color: #ff0000;\">Nattamycin antifungal<\/span>, which, for buttermilk, is used with <span style=\"color: #ff0000;\">Nisin<\/span> to prevent Bacillus bacteria activity.<br \/>\nFor more information about <span style=\"color: #00b050;\">Nattamycin<\/span>, <a href=\"https:\/\/dayanarman.com\/en\/%d9%86%d8%a7%d8%aa%d8%a7%d9%85%d8%a7%db%8c%d8%b3%db%8c%d9%86\/\">click here.<\/a><br \/>\nFor more information about <span style=\"color: #00b050;\">Nisin<\/span>, <a href=\"https:\/\/dayanarman.com\/products\/nisin\/\">click here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why does buttermilk turn sour and fizzy? Souring and fizziness in buttermilk have different causes, which can be divided into two categories: 1- Physical factors related to the production process and issues during production. 2- Microbial factors caused by the activity of molds, yeasts, and certain bacteria. \u2022 Physical factors causing souring and fizziness in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-1556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.9 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Why does buttermilk become gassy and sour? - dayanarman<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dayanarman.com\/blog\/why-does-doogh-become-carbonate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why does buttermilk become gassy and sour?\" \/>\n<meta property=\"og:description\" content=\"Why does buttermilk turn sour and fizzy? Souring and fizziness in buttermilk have different causes, which can be divided into two categories: 1- Physical factors related to the production process and issues during production. 2- Microbial factors caused by the activity of molds, yeasts, and certain bacteria. \u2022 Physical factors causing souring and fizziness in [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dayanarman.com\/blog\/why-does-doogh-become-carbonate\/\" \/>\n<meta property=\"og:site_name\" content=\"dayanarman\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-08T17:52:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-16T18:08:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/dairy.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"220\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/dayanarman.com\\\/#\\\/schema\\\/person\\\/8a1c439c041d24da45b3df9be96b7074\"},\"headline\":\"Why does buttermilk become gassy and sour?\",\"datePublished\":\"2025-11-08T17:52:28+00:00\",\"dateModified\":\"2025-11-16T18:08:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/\"},\"wordCount\":496,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/dayanarman.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/dayanarman.com\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/dairy.jpg\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/\",\"url\":\"https:\\\/\\\/dayanarman.com\\\/blog\\\/why-does-doogh-become-carbonate\\\/\",\"name\":\"Why does buttermilk become gassy and sour? 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