Traditional buttermilk is a dairy product that is produced as a secondary product of butter churning. So it is plasma cream with a lower content of whey protein. It contains liquid fat released from fat globules during butter making. Fat contains a lot of phospholipids such as lecithin and cephalin. Buttermilk as a food product is very valuable and has wide application in dietetics. For this purpose can also be used in concentrated or dried form.