Abstract Aim of our present study to analyze nutritional fact of various buttermilk samples. Buttermilk is considered as an excellent source of nutritional elements such as minerals (potassium, phosphorus, and calcium), vitamin B12, riboflavin, enzymes, and protein. Buttermilk is very famous fermented drink in India as well as in other Middle Eastern countries.
In the present research, various physico-chemical parameters were studied. We choose both full fat and low fat two samples each and one mango flavored samples. We have analysed various physico-chemical parameters such as pH found in the range of 4.29 – 4.39, conductivity 0.883 – 1.747 MS/cm, % water 81.3 – 91.7%, acidity 0.603 – 0.765 g/100 gm, ash 0.17 – 0.88%, Fat 0.55 – 3.3 %, protein 2.26 – 8.02 g/100gm, sodium was found 49.78 – 0.22 mg/100 gm, potassium 22.68 – 27.87 mg/100gm, Iron was found 0.111 – 0.437 mg/100 gm etc.
Keywords Buttermilk, Quantitative analysis, nutritional value, mineral contents.