Why buttermilk get spoiled.when kept in glass vessels?

1. Microbial Contamination: Glass vessels, while relatively inert, can still harbor microorganisms such as bacteria and fungi. When buttermilk is stored in a glass vessel, these microorganisms can easily contaminate the buttermilk and cause spoilage. The nutrients present in buttermilk, such as proteins, fats, and carbohydrates, provide an ideal growth medium for these microorganisms, allowing them to multiply and produce harmful toxins.

2. Oxygen Exposure: Glass vessels do not provide an airtight seal, allowing oxygen to come in contact with the buttermilk. Oxygen exposure accelerates the spoilage process as it facilitates the growth of aerobic microorganisms, including certain bacteria and molds. These microorganisms utilize the oxygen to break down the components of buttermilk, leading to off-flavors, changes in texture, and reduced shelf life.

3. Light Exposure: Glass vessels are transparent and allow light to penetrate, which can contribute to buttermilk spoilage. Light exposure can cause certain chemical reactions in the buttermilk, such as the oxidation of fats, leading to rancidity and off-flavors. Additionally, light can stimulate the growth of certain light-sensitive microorganisms, further accelerating spoilage.

To minimize buttermilk spoilage, it is recommended to store it in airtight containers, preferably made of food-grade plastic or opaque glass to protect against light exposure. Refrigeration at the appropriate temperature (usually around 4°C or 40°F) further slows down the growth of microorganisms and extends the shelf life of buttermilk.