On diacetyl in dairy products
II On the diacetyl content in the several starters and its effect on dairy products
1952 Volume 23 Issue 2 Pages 44-45
Details
1952 Volume 23 Issue 2 Pages 44-45
1) The several pure cultures were examined and classified into two types of bacteria, one of which produced lactic acid and the other produced flavor.
2) The symbiose of two cultures. (Bac. dulgaricus+708, Bac. bulgarJcus +St. cremoris and St. lacis+St. cremoris produced more diactyl and acetoin than others
3) when these starter were used in butter making there were increase in diacetyl and acetoin content as compared with non-fermented butter. But the flavor of butter was not always in proportion to diacetyl content we conclude thatt here are any other factors of butter flavor than diacetyl.
