Published December 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Acetaldehyde is known to be responsible for the green
or yogurt-like flavor defect of lactic cultures. This study was undertaken
to extend the knowledge of acetaldehyde production and utilization
by microorganisms normally found in mixed-strain butter cultures.
It is anticipated that the resulting information will contribute
to a more thorough...
The development of synthetic culture flavors for use in dairy
products such as sour cream, cottage cheese, butter, and buttermilk
has created the need for a rapid quantitative analysis for the
synthetic flavor concentrates. An internal standard gas chromatographic
method has been developed which is capable of +10% accuracy
for...
Numerous investigations have been made on the contribution of
butter cultures to the flavor of cultured cream butter, but production
of uniform cultured cream butter has not been possible in industry.
Therefore, it was desirable to investigate in detail the qualitative
and quantitative chemistry of the flavor of high quality...