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353. ‘Malty’ flavour in starter and butter

Published online by Cambridge University Press:  01 June 2009

A. I. Virtanen  and
O. E. Nikkilä
A. I. Virtanen
Affiliation:
Biochemical Institute, Laboratory of Valio, Helsinki, Finland
O. E. Nikkilä
Affiliation:
Biochemical Institute, Laboratory of Valio, Helsinki, Finland
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Extract

A Gram-positive, aroma bacterium, the so-called ‘malt coccus’, has been isolated from malty-flavoured starters. It coagulates milk most readily at 35–37° C. The ‘malt coccus’ differs from the aroma bacteria mainly in that it forms acetaldehyde from pyruvic acid, evidently through carboxylase. Acetaldehyde is the chief factor in the formation of malty flavour. The ‘malt coccus’ sours milk feebly. If starter is heavily contaminated with the ‘malt coccus’, the acidity (SH°) is reduced but the aroma reaction (V.-P.) increases. The malty flavour persists in the starter during transfers and becomes more marked with rising temperature. The ‘malt coccus’ retains its aroma-forming ability for long periods in the laboratory.

Type
Original Articles
Information
Journal of Dairy Research , Volume 15 , Issue 1-2 , June 1947 , pp. 89 - 93
Copyright
Copyright © Proprietors of Journal of Dairy Research 1947

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