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Guidance document describing the food categories in Part E ...

the action of lactic acid-forming bacteria or flavour-forming bacteria, or by inoculation of lactic acid-forming or flavour-forming bacteria. Buttermilk is the nearly milk fat-free fluid remaining from the butter-making process (e.g. the churning of fermented or non-fermented milk and cream).

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  Acid, Lactic, Lactic acid

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