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Development and application of a method of detecting malty-flavour producing streptococci in cheese



Development and application of a method of detecting malty-flavour producing streptococci in cheese



Netherlands Milk and Dairy Journal 29(2/3): 135-144



To detect bacteria able to cause malty flavour, dilutions of cheese were inoculated into sterile milk, which was examined for malty aroma after incubation at 30 deg C until it curdled. The malty aroma was sometimes difficult to detect, but was greatly accentuated by the addition of 100 mg alpha -keto-isocaproic acid/l. milk before incubation. Malty cheeses contained at least 105-109 lactic acid bacteria/g giving malty flavour, whilst these bacteria were not detected in non-malty cheeses.

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Accession: 000336722

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