Buttermilk is high nutritional value byproduct obtained from butter making. Consisting of such ingredients as lactose, casein, serum proteins, mineral substances, it is liquid phase released by churning the cream during the process. Today, butter production is carried out in two different ways: "Batch Method" and "Continuous Method". In this study, the composition of the buttermilks, released by the batch and continuous butter production systems were compared. In conclusion, butter production methods have been effective on physicochemical composition and amino acid values of buttermilks (p<0.01, p<0.05). Batch process buttermilks have high amount of total solids, protein, fat and acidity values. Continuous system buttermilks contain high level of amino acids and aspartic acid, glutamic acid, serine, proline, leucine have been found to be the most common amino acids among them.