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Studies on production of flavour constituents by various lactic acid bacteria. II. Effect of milk fat on formation of volatile carbonyl compounds by various lactic acid bacteria



Studies on production of flavour constituents by various lactic acid bacteria. II. Effect of milk fat on formation of volatile carbonyl compounds by various lactic acid bacteria



Japanese Journal of Dairy Science 24(1): A27-A31



The lactic acid bacteria described in the preceding abstr. tended to produce more volatile carbonyl compounds (VCC) in skim- than in whole milk. The predominant VCC produced by each strain was acetaldehyde; small amounts of formaldehyde and acetone were also produced by all strains. The streptococci and (in skim-milk only) L. casei produced small amounts of diacetyl.

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Accession: 000511327

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