Effect of Incubation Temperature on Acid and Flavor Production in Milk by Lactic Acid Bacteria1

Dutta, Santanu; Kuila, R. K.; Arora, Benu; Ranganathan, B.

doi:10.4315/0022-2747-35.4.242

Cited by 8 publications

(3 citation statements)

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“…Production of higher levels of volatile and non-volatile acids at 30 °C appears to be related to the optimum growth of DRC-1 at this temperature (Pack et al 1968). The stimulatory effect of lower incubation temperature on production of flavour compounds by starter cultures has been recognised previously (Pack et al 1968;Dutta et al 1972).…”

Section: Effect Of Ripening Cream With Drc-1mentioning

confidence: 83%

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)

Yadav

Srinivasan

1985

Journal of Dairy Research

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Bovine milk cream (40% fat) was ripened under different time/temperature/inoculum conditions with Streptococcus lactis subsp. diacetilactis DRC-1 before converting by heat treatment into ghee (Indian clarified butterfat). Biochemical changes in cream, in terms of titratable acidity, volatile acids, diacetyl and acetaldehyde and flavour changes in the ghee made from it in terms of free fatty acids (FFA), total carbonyls (TC) and flavour score, were studied. Of the different combinations of ripening conditions, 30 °C, 18 hand 3 % inoculum produced optimum changes in the cream which resulted in the development of the most desirable flavour in the ghee, being comparable to that of desi ghee (made by the indigenous method). The flavour characteristics as determined by FFA (% oleic acid), TC (/^mol/g fat) and flavour score (out of 10) of the best ripened cream ghee were found to be 0-54, 6-756 and 8-83 respectively. The flavour of ghee became impaired after a particular level of acidity developed in cream after 18 h incubation. The optimum conditions of ripening standardized under laboratory conditions were also extended to a semiindustrial scale.In India, ghee is by far the most popular indigenous milk product, obtained by clarification of milk fat at a temperature above 100 °C. The consumer acceptability of ghee is based mainly on its flavour and aroma. These attributes are influenced by a number of factors, mainly temperature of clarification and method of preparation. There are three basic methods used for ghee preparation: the desi (indigenous) method (milk->curd-»• ghee); the creamery butter (CB) method (cream->butter-*• ghee) and the direct cream (DC) method (creamsghee). The desi method, unlike the other methods, involves the addition of microorganisms to sour the milk, and gives a product with the most desirable flavour. Commercial dairies in India, which are rapidly taking over the manufacture of ghee from home industry, manufacture this product by the cream based methods DC and CB, those methods being reportedly more economic than the traditional

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Section: Effect Of Ripening Cream With Drc-1mentioning

confidence: 83%

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)

Yadav

Srinivasan

1985

Journal of Dairy Research

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“…Among yoghurt cultures, L. delbrueckii subsp. bulgaricus produces considerably higher amount of volatile acids (34.5 vs 9.0 mg 0.01 N NaOH/50 g curd) than S. thermophilus (Dutta et al, 1973). Dutta et al (1971) noted an enhancement in extent of volatile acid production with increasing periods of incubation from 24 h (3.34 and 0.82 meq/Kg, respectively) to 77 h (8.26 and 0.88 meq/Kg, respectively).…”

Section: Flavour Productionmentioning

confidence: 99%

Effect of probiotics on biotechnological characteristics of yoghurt

Sarkar¹

2008

British Food Journal

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Access to this document was granted through an Emerald subscription provided by DALHOUSIE UNIVERSITY For Authors:If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service. Information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comWith over forty years' experience, Emerald Group Publishing is a leading independent publisher of global research with impact in business, society, public policy and education. In total, Emerald publishes over 275 journals and more than 130 book series, as well as an extensive range of online products and services. Emerald is both COUNTER 3 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -Probiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may exhibit diverse biotechnological behaviour in association with yoghurt cultures, therefore interactive behaviour amongst probiotic and yoghurt cultures must be evaluated prior to their commercial application. This paper aims to assess the effect of inclusion of different probiotic cultures on various biotechnological (technological, dietetic and prophylactic) characteristics of yoghurt cultures. Design/methodology/approach -Yoghurt was assessed for technological characteristics based on acidification and flavour production, dietetic characteristics based on proteolytic activity, vitamin synthesis and L (þ ) lactic acid production and prophylactic characteristics based on b-galactosidase activity, antibacterial spectrum, viability in product as well as during gastro-intestinal transit, intestinal colonization, immunomodulation, anti-carcinogenicity and hypocholesterolemic effect. Findings -Different probiotic cultures exhibited diverse technological, dietetic and prophylactic behaviour in association with yoghurt cultures. Functional properties of traditional yoghurt could be enhanced with the combined introduction of probiotic cultures such as Bifidobacterium bifidum, Bifidobacterium infantis and Lactobacillus acidophilus and the resultant product may be recommended for consumption as a dietary adjunct. Originality/value -The paper shows that combined introduction of probiotic cultures such as B. bifidum, B. infantis and L. acidophilus, as microbial additives during the manufacture of yoghurt would result in a product with enhanced functional properties.

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“…Pour s'affranchir de la forte influence de la concentration cellulaire de l'inoculum provenant de suspensions concentrées 1972; Dutta et al, 1972;Font de Valdez et el., 1986;Tyler et Weiser, 1942).…”

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Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite

Chamba

Prost

1989

Lait

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Effect of Incubation Temperature on Acid and Flavor Production in Milk by Lactic Acid Bacteria1

Cited by 8 publications

References 0 publications

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)

Effect of probiotics on biotechnological characteristics of yoghurt

Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite

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