The term ‘butter milk’ refers to different kinds of dairy product drinks. Originally, butter milk is the liquid that is left after taking out butter from the cream. It has sour taste caused by the lactic acid bacteria. Tartness of butter milk is due to the acid present in milk. As the bacteria produce lactic acid, the pH of milk decreases and casein (the primary milk protein that is formed) precipitates. This results in clabbering or curdling of milk. Butter milk can be drunk directly, or it can be used in cooking. Butter milk is used as a digestive or to keep the body cool during the summer season. Butter milk is a complete food, as it contains nutrients and elements required for a balanced diet. It consists of proteins, carbohydrates, vitamins, essential enzymes, and a minimal amount of lipids; which together make a complete meal. Inclination toward balanced diet and thereby, maintaining proper health is likely to promote the growth of the global butter milk market duri...