Section 3
Chapter 2,233

Studies on properties of milk and milk products. Changes in organic acids contents in raw skim milk by lactic acid and milk infected bacteria. Part 2

Kato, I.; Tutsumi, H.; Ando, K.; Kikuchi, M.

Japanese Journal of Dairy and Food Science 41(1): A-15-A-22


ISSN/ISBN: 0385-0218
Accession: 002232109

Lactic acid bacteria (LAB) or milk spoilage bacteria (Pseudomonas, Escherichia, Bacillus, Brevibacterium and Micrococcus) were cultured in sterilized skim milk and the organic acids produced were studied. When milk was cultured with LAB for 24 h at 37 degrees C, orotic, citric, lactic, uric, acetic, propionic and hippuric acids were detected.

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