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Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

Published online by Cambridge University Press:  01 June 2009

Gunnar Rysstad  and
Roger K. Abrahamsen
Gunnar Rysstad
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Ås-NLH, Norway
Roger K. Abrahamsen
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Ås-NLH, Norway
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Summary

Yogurt starter B3 was grown in cows' milk, goats' milk I (obtained 2–3 weeks after parturition) and goats' milk II (8 months after parturition), and a number of biochemical and bacteriological parameters were recorded at intervals during incubation for 8 h at 43°C. No appreciable differences between the milks were observed for total viable count, bacteriological ratio of rods to cocci, or decrease in pH. Production of acetaldehyde, however, was considerably lower in goats' milk I (6·2 ppm) and goats' milk II (8·9 ppm) than in cows' milk (18 ppm). Formation of diacetyl and acetoin showed similar patterns in all three milks. The highest production of α-acetolactic acid was observed in goats' milk II, apparently coincident with the highest production of CO2 in this milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 2 , May 1987 , pp. 257 - 266
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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