Abstract
Eight brands of cultured buttermilk available in local retail outlets were evaluated organoleptically and analyzed for diacetyl, acetoin, acetaldehyde, and microbial quality. A majority (73%) of samples examined on the day of purchase rated poor to fair (mean flavor score 2.2 to 3.2 on a scale 1 unacceptable to 5 excellent). Variations in concentrations of diacetyl, acetoin, and acetaldehyde were large. Acetoin increased and diacetyl concentration decreased in buttermilk samples stored for 7 days at 7C. All brands showed a high total bacterial count and psychrotrophic bacterial count. Seven of the eight brands were contaminated with coliforms.
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