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Q. Why does buttermilk not taste like the buttermilk of my childhood years?

A. Formerly, buttermilk was the by-product of churning cream into butter, an operation performed on farms. Currently, the major by-product of the commercial butter-making process is nonfat milk. Buttermilk is now made from sweet milk, cultured by adding suitable bacteria, or soured by lactic acid.

Q. Do you have any information about a new method to tenderize meat?

A. Hydrodynamic pressure process (HDP) is a relatively new technique, under development, to tenderize meat. A shock wave, created by detonating an explosive, is sent through the meat in a closed container of water. The result ...

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