Effect of pH on the Production of Acetylmethyl-Carbinol Plus Diacetyl in Milk by the Citric Acid Fermenting Streptococci-Reference-Cited by-同舟云学术

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Effect of pH on the Production of Acetylmethyl-Carbinol Plus Diacetyl in Milk by the Citric Acid Fermenting Streptococci

Published:1938-04 Issue:4 Volume:21 Page:213-218
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Michaelian M.B.,Hoecker W.H.,Hammer B.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference3 articles.

1. The relationship of aeetylmethylearbinol and diacetyl to butter cultures;Michaelian;Ia. Agr. Exp. Sta., Res. Bul,1933

2. Reduction of acetylmethylcarbinol and diacetyl to 2,3-butylene glycol by the citric acid fermenting streptococci of butter cultures;Hammer;Ia. Agr. Exp. Sta., Res. Bul,1935

3. Studies on acetylmethylcarbinol and diacetyl in dairy products;Michaelian;Ia. Agr. Exp. Sta., Res. Bul,1935

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