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Descriptor English: Buttermilk
Descriptor Spanish: Suero de Mantequilla
Descriptor Portuguese: Leitelho
Descriptor French: Babeurre
Entry term(s): Butter Milk
Milk, Butter
Tree number(s): A12.790.250
G07.203.100.700.250
G07.203.200.500.222
G07.203.300.350.300.222
G07.203.300.350.525.250
J02.200.700.250
J02.350.500.222
J02.500.350.300.222
J02.500.350.525.250
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D000070696
Scope note: A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Public MeSH Note: 2017; see MILK 1998-2003 and CULTURED MILK PRODUCTS 2004-2016
History Note: 2017; use MILK 1998-2003 and CULTURED MILK PRODUCTS 2004-2016
DeCS ID: 56769
Unique ID: D000070696
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2017/01/01
Date of Entry: 2016/07/08
Revision Date: 2017/04/14
Buttermilk - Preferred
Concept UI M0013887
Scope note A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.
Preferred term Buttermilk
Entry term(s) Butter Milk
Milk, Butter



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