Abstract
Buttermilk is dairy by‐product of butter production. The study aimed to analyse the quality properties of commercial buttermilk and its usefulness as a raw material for Quark cheese production. Within the study, 6 kinds of buttermilk were tested and used for cheese production. Evaluation of cheese quality included physico‐chemical, rheological and sensory analyses. Buttermilk properties were varied and corresponded with the diversification of cheese characteristics. Production yield was 17.2–22.7%, water content 68.1–75.8% and pH 4.09–4.43. The texture was diversified; however, all samples had good sensory quality. The research has shown that buttermilk is a good raw material for cheese production.
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