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Studies on the manufacture of sweet cream starter butter. I. Effect of cream-holding temperature



Studies on the manufacture of sweet cream starter butter. I. Effect of cream-holding temperature



Jour Dairy Res 27(1): 81-89



The production of diacetyl was shown to increase with increase of holding temperature from 37 to 57[degree]F. Over this range there was no indication of lactic acid formation except at the upper end of the range (52 to 57CF). The single starter culture Streptococcus diacetilactis produced more diacetyl than 2 mixed culture starters used at all of the holding temperatures used. There was no relation between the temperature of incubation and the keeping quality of the butter. If butter with uniform flavor intensity is to be produced, it is necessary to adjust the proportion of starter added depending on the temperature of holding and churning the cream.

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Accession: 014209044

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DOI: 10.1017/s0022029900010153


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