A Method for Standardizing the Biacetyl Content of Creamed Cottage Cheese

摘要: Summary The addition of 0.15% citric acid to creamed cottage cheese held at 45° F. did not increase the biacetyl content; whereas, Streptococcus citrovorus gave a slight and both S. still more an increase. No was formed in 12% fat creaming mixture containing or plus acid. Considerable produced large numbers after it adjusted pH 4.2 with 70° Cottage such preparation had high initial content. most satisfactory method preparing which contains sufficient volatile influence flavor is following: Heated skimmilk inoculated pure culture and, growth, 4.3 sterile Further incubation results formation considerable thus prepared used standardize content cream about 12%. Standardization accomplished by varying therefore, amount Cheese has appreciable immediately creaming.