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Preliminary Observations on Production of Natural Flavor in Chemically Acidified Cream and Skimmilk¹

Department of Animal Sciences, Purdue University Lafayette, Indiana

ABSTRACT

Recently, emphasis has been placed upon the production of cultured dairy products by use of chemical acidulants and added flavor components. These procedures eliminate the problem of culture failure. The acidulants used in chemically acidified products include lactic and other food grade acids (2, 4). Deane (1) earlier had reported on the successful use of glucono delta lactone (GDL) as an acidifying agent. One problem which exists in chemically acidified products is the lack of natural volatile flavor. The addition of starter distillate does not duplicate natural flavor produced by citric acid fermenting cultures.

Therefore, research was undertaken to develop naturally flavored products through the use of citric acid-fermenting cultures in combination with chemical acidifying agents.

EXPERIMENTAL PROCEDURE

Stock cultures of Streptococcus diacetilactis and Streptococcus citrovorus were maintained by reculturing in sterile skimmilk every 48 hr. Transferring was at the rate of 1 and 2%, respectively, and incubation was at 21 C. Twenty-four-hour cultures were used when inoculating cream samples.

¹ This paper has been accepted as Journal Series No. 2397 of the Purdue Agricultural Experiment Station.