Current Issues

Buttermilk, a traditional dairy-based byproduct of butter churning or cultured fermentation, has gained renewed attention as a functional food with promising nutraceutical and therapeutic value. Rich in macronutrients such as proteins and low-fat content, along with micronutrients like calcium, B-complex vitamins, and minerals, buttermilk also harbors bioactive compounds including peptides, probiotics, and conjugated linoleic acid (CLA). These components contribute to a range of health-promoting effects including gastrointestinal modulation, cholesterol management, blood pressure regulation, anti-inflammatory activity, and immune enhancement. Moreover, its traditional usage in Ayurveda and modern dietary practices underlines its role in hydration, skin health, and metabolic balance. Despite its broad health potential, scientific validation of buttermilk’s efficacy remains limited due to regional variations in preparation, lack of standardization, and insufficient clinical trials. Innovations in formulation—such as probiotic fortification, microencapsulation, and functional flavoring—have enhanced its scope in the functional food and therapeutic market. However, issues related to microbial stability, lactose intolerance, and quality control still pose significant challenges. This review explores the compositional attributes, physiological benefits, technological advances, and research gaps associated with buttermilk. It highlights the urgent need for robust mechanistic and clinical studies to substantiate health claims and promote its development as a standardized, safe, and effective nutraceutical product. With its affordability, accessibility, and wide cultural acceptance, buttermilk holds strong promise as a sustainable component of preventive and therapeutic nutrition.

Keyword: Buttermilk; Functional food; Probiotics; Bioactive peptides; Nutraceutical; Gastrointestinal health