Bacteriology of Butter Cultures: A Review

Hammer, B. W.; Babel, F.J.

doi:10.3168/jds.s0022-0302(43)92700-6

Cited by 28 publications

(7 citation statements)

References 113 publications

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“…Although the mesophilic starters in use today in both cheese and butter production are similar, research on butter cultures dominated the early years of dairy bacteriology with only 2 out of 28 pages concerned with cheese starters in the earliest review, in English, of starter cultures which was written by Knudsen in 1931 and none at all in the review by Hammer and Babel in 1943, who reviewed butter cultures. Although the mesophilic starters in use today in both cheese and butter production are similar, research on butter cultures dominated the early years of dairy bacteriology with only 2 out of 28 pages concerned with cheese starters in the earliest review, in English, of starter cultures which was written by Knudsen in 1931 and none at all in the review by Hammer and Babel in 1943, who reviewed butter cultures.…”

Section: Bacteriology Of Cheesementioning

confidence: 99%

Introduction | History of Dairy Bacteriology

Cogan

2011

Encyclopedia of Dairy Sciences

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Section: Bacteriology Of Cheesementioning

confidence: 99%

Introduction | History of Dairy Bacteriology

Cogan

2011

Encyclopedia of Dairy Sciences

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“…The 4:O: 1 culture combination was expected to contain large numbers of cocci including Leuconostoc. Leuconostoc citrovorum has been shown t o utilise citrate for the production of diacetyl (Hammer and Babel 1943).…”

Section: Evaluation Of Buttermilk-like Aroma Productionmentioning

confidence: 99%

“…milk (Hammer and Babel 1943). The 4:O: 1 culture combination was expected to contain large numbers of cocci including Leuconostoc.…”

Section: Evaluation Of Buttermilk-like Aroma Productionmentioning

confidence: 99%

“…Consumer-acceptable mild buttermilk-like aroma was not observed in all the fermented soya milk and cows' milk samples, suggesting non-production of diacetyl. Diacetyl production by buttermilk starter culture was described by Hammer and Babel (1943) and it required citrate as the primary substrate. Previous effort by Nsofor and Chukwu (1992) to induce buttermilk-like aroma production in soya-yoghurt by addition of sodium citrate and sodium acetate to soya milk fermented with a culture of S rhermophilus and L hulgaricus was unsuccessful.…”

Section: Evaluation Of Buttermilk-like Aroma Productionmentioning

confidence: 99%

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Soya‐yoghurt starter culture development from fermented tropical vegetables

Nsofor

Nwachukwu

1992

J Sci Food Agric

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The development of soya-yoghurt starter culture from fermented tropical vegetables was initiated. Soya milk fortified with 10 g litre-' sucrose was sterilised (121'C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the soya milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' milk based cultures. Aroma of the soya milk based and cows' milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced soya milk pH from 6.8 to 4.3 and 45, and significantly greater culture activity was observed in soya milk than in cows' milk. The culture from corn produced the most acceptable yoghurt-like aroma in soya milk while that from African oil bean seed produced the least acceptable aroma. The consumer-acceptable mild buttermilk-like aroma of yoghurt was not produced in soya milk or cows' milk by the cultures evaluated.

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“…Hammer (1920) concluded that the organisms in butter cultures other than Streptococcus lactis were responsible for the volatile acidity, aroma, and flavor of the fermented dairy product. Van Niel in 1929 as stated by Hammer and Babel (1943) recognized that diacetyl was either responsible for the aroma of butter or was the principal component of the aromatic material. Michaelian et al (1933) noted that butter cultures with satisfactory character contained considerable quantities of acetylmethylcarbinol and diacetyl.…”

mentioning

confidence: 99%