DOI: 10.1111/j.1365-2621.1957.tb16997.x
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Abstract: Biacetyl produced during the fermentation of citric acid by Leuconostoc citrovorum and/or Leuconostoc dextranicum is primarily responsible for some of the desirable flavor and aroma in dairy products, including cottage cheese. Acetylmethylcarbinol, produced by the same fermentation scheme under more anaerobic conditions, is readily oxidized to biacetyl. Krishnaswamy and Babel ( 5 ) found 1.06 to 2.55 p.p.m. of biacetyl in dry cottage cheese curd made by the long-set method. Elliker ( 3 ) observed that Streptoc… Show more

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