**5. Conclusion**

 A wide variety of applicability for buttermilk can be found in literature. Once obtained during the production process of the butter, it can be reused in different ways with technological or biological approaches. Its technological properties focus on the food and pharmaceutical industry as production of functional foods, a vehicle for the incorporation of probiotics, inhibition of bacteria adherence on industrial surfaces, as well as the encapsulation of easily degraded activities and fermentation processes. The biological properties focus on antioxidant, hypocholesterolemic, antimicrobial, and anticancer action. Thus, the wide variety of research presented, in different areas, stimulates new research related to this by-product.
