Cultural Flavor Research Articles

Preparation and Evaluation of Butter Culture Flavor Concentrates1,2

Synthetic butter culture concentrates, based on the analyses of natural high-quality products, were prepared for butter, Cottage cheese, sour cream, and buttermilk. Flavor compounds included in the formulations were diacetyl, acetaldehyde, dimethyl sulfide, acetic acid, and lactic acid. Products flavored with the culture flavor concentrates were found to possess a culture flavor very similar to that produced by natural butter cultures. A student preference panel showed equal preference for high-quality naturally cultured products and artificially flavored products.

Acetaldehyde Production by Single-Strain Lactic Streptococci1,2

The production of acetaldehyde by single-strain cultures of Streptococcus lactis, Streptococcus cremoris, and Streptococcus diacetilactis was found to parallel the increase in microbial population. S. lactis and S. cremoris were found to remove some of the acetaldehyde formed on continued incubation at 21C. S. diacetilactis did not remove any of the acetaldehyde produced. The ratio of diacetyl to acetaldehyde in both strains of S. diacetilactis studied was found to be unfavorable for a good culture flavor at all times up to 22-24 hr incubation. All of the cultures studied produced a distinct green flavor when grown in a milk medium. All strains of the microorganisms studied were shown to produce ethanol.