This information will then be analyzed to determine which sources are acceptable. We must work together to ensure that this new requirement is addressed in a timely and efficient manner, and that both the RC and the Mashgiach work to explain this change to the companies and ensure its implementation. Kosher concerns for this type of product are complicated by the fact that the typical butter used for this purpose is lower grade material, the type most often made from whey cream. These ingredients, while generally Kosher, may pose issues regarding Cholov Yisroel. Unless one can verify that a cream is pure, assume that it requires a reliable Hashgacha.
True buttermilk is the fluid left over after churning cream into butter.
Such buttermilk is subject to the same Kashrus considerations as butter discussed above. Clearly, such a product requires a reliable Hashgacha. Food chemists are quite resourceful, in the dairy industry as in all areas effecting the food supply.