HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Mickelsen, R. Articles by Claydon, T. J. Search for Related Content PubMed Articles by Mickelsen, R. Articles by Claydon, T. J.

Some Chemical and Flavor Characteristics of a Milk Proteolysate of Pseudomonas Fluorescens ^{1, 2,}

Department of Dairy and Poultry Science, Kansas State University, Manhattan

ABSTRACT

Analyses were made for chemical components related to flavor during different processing stages. The flavor changed from bitter and undesirable during fermentation to beef broth-like in the low-pressure distilled, autoclaved product. Fractionation on Sephadex G-25 showed four peaks of absorbancy at 280 mµ. The brothy flavor did not correlate closely with any peak maxima, but was concentrated in the effluent from the 145-ml volume to the 160-ml volume. This effluent contained 17 free amino acids. Spectrophotometric analyses for carbohydrate, ninhydrin-reactive compounds, phosphate, and furfural derivatives in each case gave a small initial peak and a larger second peak. The latter corresponded closely to the brothy flavor fraction. Of neutral volatiles detected by GLC, none was associated exclusively with the brothy flavor fraction. The heating of combinations of amino acids and lactose gave flavors suggestive of but not identical to the brothy flavor. Apparently, the beef broth type flavor in the processed product resulted from an intricate balance among lactose content, protein breakdown, and browning.

¹ Contribution no. 641, Kansas Agricultural Experiment Station, Manhattan.

² Supported in part by a grant from the American Dairy Association.