Step 1: Understanding the Concept:
Cultured buttermilk is a popular fermented dairy beverage produced by fermenting skim milk or low-fat milk with specific starter cultures that produce both lactic acid (for tartness) and diacetyl (for buttery aroma).
Step 2: Detailed Explanation:
Let us evaluate each statement:
- Statement (A): Cultured buttermilk is produced using mesophilic starter cultures (incubated at $21^\circ\text{C}$ to $22^\circ\text{C}$), which consist of acid-producing and aroma-producing strains.
Thus, Statement (A) is true.
- Statement (B): 'O' cultures consist purely of homofermentative acid-producing strains (Lactococcus lactis ssp. lactis/cremoris) without any aroma-producing strains.
Cultured buttermilk requires a buttery aroma, so 'LD' or 'D' cultures (which contain aroma-producing L. diacetylactis and/or Leuconostoc) must be used.
Thus, Statement (B) is false.
- Statement (C): Commercial cultured buttermilk is typically prepared from pasteurized skim milk (no-fat) or low-fat milk containing around \( 0.5\% \) to \( 1.5\% \) fat.
Thus, Statement (C) is true.
- Statement (D): Unlike traditional churned buttermilk (which is a byproduct of butter making and may involve washing/dilution), commercial cultured buttermilk is a direct fermented product and is not diluted with water after fermentation, as dilution would ruin its viscous, smooth body.
Thus, Statement (D) is false.
Therefore, statements (A) and (C) are correct.
Step 3: Final Answer:
The correct option is 2, which includes (A) and (C).