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Effect of incubation temperature on acid and flavour production in milk by lactic acid bacteria



Effect of incubation temperature on acid and flavour production in milk by lactic acid bacteria



J. Milk Fd Technol 35(4): 242-244



8 lactic starter cultures were grown in sterile reconstituted dried skim-milk at 22 and 30 degrees C or at 37 and 42 degrees C, and examined after 18 h. Titratable acidity at 22 and 30 degrees C (% lactic acid) and volatile acidity (ml 0.01N NaOH/50 g curd) at 22 and 30 degrees C respectively were as follows: Streptococcus cremoris Cl, 1.0, 0.92, 6.0 and 8.4; Str.diacetilactis DRCl, 0.8, 0.9, 22.5 and 22.7; and Str.lactis C110, 0.85, 0.86, 6.4 and 8.2.

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