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Journal of Dairy Science Vol. 51 No. 2 226-227
© 1968 by American Dairy Science Association ®
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Quality of Commercial Buttermilks1

T. W. Keenan2, F. W. Bodyfelt and R. C. Lindsay

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

ABSTRACT

Buttermilks from ten regional dairies were judged for flavor and analyzed for acetaldehyde, diacetyl, volatile acidity, and microbial quality. Large variations in flavor score and in concentration of acetaldehyde, diacetyl, and volatile acidity were observed. In none of the samples was the diacetyl:acetaldehyde ratio near the 4:1 value reported to be necessary for a good flavor balance. In contrast to the objective chemical data, the microbial quality of these buttermilks was good.

FOOTNOTES

1 Supported in part by funds granted by the American Dairy Association.

2 Present address: Department of Animal Sciences, Purdue University, Lafayette, Indiana 47906.






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Copyright © 1968 by the American Dairy Science Association ®.