Abstract
The history, nomenclature, and the mechanism involved in the development of the fruity defect caused by the metabolism of Pseudomonas fragi in dairy products are briefly reviewed. A flavor reference standard suitable for training judges of dairy products in recognition of this defect may be prepared by culturing an active strain of the organisms in pasteurized homogenized milk fortified with 0.1% ethanol. This defect may be more conveniently simulated in milk by addition of a mixture of pure ethyl butyrate and ethyl hexanoate in 1,2-propanediol to give concentrations of 0.35 and 0.50ppm of the respective esters. The same ester mixture may also be used in simulation of the fruity defect in Cottage cheese samples.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
