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Studies on production of flavour constituents by various lactic acid bacteria. IV. Effect of milk fat on production of free volatile fatty acids by mixed lactic acid bacteria



Studies on production of flavour constituents by various lactic acid bacteria. IV. Effect of milk fat on production of free volatile fatty acids by mixed lactic acid bacteria



Japanese Journal of Dairy Science 24(2): A79-A82



Production of free volatile fatty acids (VFA) by mixed cultures of (i) 1:1 Streptococcus thermophilus and Lactobacillus bulgaricus, (ii) 4:3:3 Str. thermophilus, L. bulgaricus and L. acidophilus, and (iii) 1:1 Str. lactis and Str. thermophilus was studied using GLC. Starters (i) and (ii) were incubated at 37 deg C and (iii) at 30 deg C. Total VFA (ml 0.1 N NaOH/100 g) skim-milk and whole milk respectively after 72 h was: (i) 7.20 and 7.55; (ii) 6.99 and 6.89; and (iii) 5.94 and 6.80.

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Accession: 000511329

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