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Removal of Green Flavor from Ripened Butter Cultures¹

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Development of a green or yogurt-like flavor defect in mixed-strain starter cultures is one of the more serious problems encountered in the manufacture of cultured buttermilk and sour cream. Acetaldehyde is known to be responsible for this defect (1). The lactic streptococci have been shown to produce acetaldehyde as a normal metabolic product in concentrations proportional to cell numbers during active growth of cultures (3). A green flavor defect can result from excessive numbers of lactic streptococci in relation to the Leuconostoc citrovorum population of a culture (6). Previous work has shown that L. citrovorum, Leuconostoc dextranicum, and Leuconostoc mesenteroides are all capable of removing acetaldehyde and that of the three, L. citrovorum is most active (4, 6). The concentration of acetaldehyde in ripened single-strain lactic streptococci cultures can be lowered by adding a large inoculum of ripened L. citrovorum culture and continuing incubation at 21 or 5 C (4).

¹ This investigation was supported by grants from the American Dairy Association and the Nutrition Foundation, Inc., and by a National Aeronautics and Space Administration Fellowship to the senior author.