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Effect of Various Bacteria on Diacetyl Content and Flavor of Butter¹

Purdue University Agricultural Experiment Station, W. Lafayette, Indiana

ABSTRACT

A modification of the Pien, Baisse, Martin method for diacetyl determination proved accurate, highly sensitive and rapid.

A large number of bacterial cultures, including widely differing genera, proved capable of destroying diacetyl added to sterile skim milk.

Several Pseudomonas species isolated from butter and creamery water supplies actively destroyed diacetyl in experimental butters. Commercial butters known to consistently carry large numbers of bacteria of this type showed a pronounced loss of diacetyl during keeping-quality tests. Preliminary trials on experimental butters indicated that Ps. putrefaciens reduced diacetyl to acetylmethylcarbinol and 2,3-butylene glycol.

Results indicated that the factor responsible for inhibition of Pseudomonas species by butter starters in butter is Str. lactis or related bacteria. The specific factor is presumably acid produced by the inhibiting bacteria.

¹ Published with the approval of the Director of the Experiment Station as Journal Paper No. 140.