Hydrogen Peroxide-Catalase Milk Treatment for Enhancement and Stabilization of Diacetyl in Lactic Starter Cultures-Reference-Cited by-同舟云学术

Hydrogen Peroxide-Catalase Milk Treatment for Enhancement and Stabilization of Diacetyl in Lactic Starter Cultures

Published:1968-04 Issue:4 Volume:51 Page:511-516
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Pack M.Y.,Vedamuthu E.R.,Sandine W.E.,Elliker P.R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

1. Brewer, C. R, C. H. Werkman, M. B. Michaelian, and B. W. Hammer. 1938. Effect of aeration under pressure on diacetyl production in butter cultures. Iowa Agr. Exp. Sta., Res. Bull., 233: 43.

2. The mechanism of diacetyl formation in butter starters;DeMann,1956

3. Effect of various bacteria on diacetyl content and flavor in butter;Elliker;J. Dairy Sci.,1945

4. Formation of acetylmethylcarbinol and diacetyl in cultures of lactic acid bacteria;Fedrov;Doklady Akad. Nauk USSR,1955

5. Hammer, B. W. 1921. Sources of flavor in butter. Iowa Agr. Exp. Sta., Res. Bull. 67, Ames, Iowa.

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