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Acetaldehyde and diacetyl production in zabady and zabady cultures

, : Acetaldehyde and diacetyl production in zabady and zabady cultures. Milchwissenschaft 27(12): 756-758

The acetaldehyde and diacetyl contents (ppm) respectively in a total of 20 market samples of zabady with the following flavour assessments were: very good flavour, 14.0-22.3 and 0-0.34; good, 9.30-9.50 and 0.13-0.15; flat, 2.0-3.50 and 0.21-0.41; and acidic, 26.0 and 0.23. Acetaldehyde and diacetyl production in autoclaved skim-milk was also determined for pure cultures of lactobacilli, streptococci and yeasts which were the predominant organisms in commercial zabady samples.


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