Method for diacetyl flavor and aroma development in creamed cott

Details Method for diacetyl flavor and aroma development in creamed cott Method for diacetyl flavor and aroma development in creamed cott

1977-09-14

1980-03-04

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 426 61, 435885, A23C 1902

Patent

active

041917820

ABSTRACT:
A biologically concentrated Streptococcus diacetylactis is used to develop in creamed cottage cheese a desirable diacetyl flavor and aroma when creamed cottage cheese is stored at refrigeration temperatures. The biologically concentrated Streptococcus diacetylactis is prepared without mechanical concentration by growing Streptococcus diacetylactis on a special media to produce at least about 10.sup.9 cells per ml.

REFERENCES:
patent: 3323921 (1967-06-01), Moseley et al.
patent: 3592740 (1971-07-01), Christensen
patent: 3852158 (1974-12-01), Anderson et al.
patent: 3911140 (1975-10-01), Osborne et al.
patent: 3968256 (1976-07-01), Sing
patent: 3975545 (1976-08-01), Vedamuthu
Peebles et al., Preparation of Concentrated Lactic Streptococcus Starters, Applied Microbiology, vol. 17, No. 6, 1969 (pp. 805-810).
Douglas, J., A Critical Review of the Use of Glycerophosphates in Microbiological Media, Laboratory Practice, vol. 20, 1971 (pp. 414-416 & 424).

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