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Studies on production of flavour constituents by various lactic acid bacteria. V. Effect of milk fat on production of volatile carbonyl compounds by mixed lactic acid bacteria starter



Studies on production of flavour constituents by various lactic acid bacteria. V. Effect of milk fat on production of volatile carbonyl compounds by mixed lactic acid bacteria starter



Japanese Journal of Dairy Science 24(3): A117-A120



Production of volatile carbonyl compounds (VCC) by the mixed cultures described in the preceding abstr. was studied quantitatively in skim-milk and whole milk using GLC. The predominant VCC produced by all 3 cultures was acetaldehyde, levels of which decreased between 24 and 72 h in skim-milk, but showed little change during that period in whole milk.

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Accession: 000511330

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