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Buttermilk manufacture using a combination of direct acidification and citrate fermentation by Leuconostoc cremoris



Buttermilk manufacture using a combination of direct acidification and citrate fermentation by Leuconostoc cremoris



Journal of Dairy Science 68(Suppl. 1): 87-88



Raw milk, standardized to 1% butterfat and supplemented with 0.5% dried skim milk and 0.1% sodium citrate, was heated at 85 degrees C for 30 min. After adjustment to pH 5.2 with lactic and acetic acids (3:1 molar ratio), the milk was inoculated with a concentrated culture of Leuconostoc cremoris (with high diacetyl activity) and glucono- delta -lactone was added at 9 mg/g.

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Accession: 001311124

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