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Contents of acetaldehyde, acetone, ethanol, acetoin and diacetyl in cream, buttermilk, fresh butter and stored butter from the churning of cream ripened with three mixed cultures



Contents of acetaldehyde, acetone, ethanol, acetoin and diacetyl in cream, buttermilk, fresh butter and stored butter from the churning of cream ripened with three mixed cultures



Meieriposten. 60: 32, 677-688



Mean contents (mg/kg) of (i) acetaldehyde, (ii) acetone, (iii) ethanol, (iv) acetoin and (v) diacetyl found by GLC in fresh butter made in 36 churnings with 3 different mixed cultures were 0.35, 0.82, 1.72, 71.46 and 1.79 respectively. Results are also tabulated for cream, buttermilk and butter after storage for 2 months. Average contents of (i), (ii) and (iv) decreased -6% during churning, (iii) -4%, while (v) increased -52%.

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