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Reducing power of lactic starters destined for the inoculation of cream.



Reducing power of lactic starters destined for the inoculation of cream.



Industr. lait, Paris, 148, 12-14



A brief review is made of taints in butter, and the importance of antioxidants (reductase) in reducing taints is stressed. The reductase activity of the starter cultures is measured by the reduction time of a 0.05% solution of methylene blue. Ten hr. cultures showed the minimum decolourization time, when the acetoin and diacetyl levels are also at their greatest.

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