|Product||CO2e / kg||Studies|
Traditionally, buttermilk is the liquid that is left after churning cream to make butter. Contrary to what its name suggests, it actually has less fat (~1%) than regular milk (3-4%), as the fats were used for making the butter.
Subcategories: Buttermilk (eco)
|Source||Notes||CO2e||Country origin||Country consumption||Weight|
|RIVM Database Milieubelasting Voedingsmiddelen||Melk, karne||
|Life Cycle Impacts of Proteinrich Foods for Superwijzer||conventional, buttermilk||
|Klimatarier CO2 Rechner||Buttermilch||
|Greenhouse gas emissions of realistic dietary choices in Denmark: the carbon footprint and nutritional value of dairy products||Table 1; 0.5% fat; including waste; excluding waste: 1.24||