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 Pack, M. Y. Articles by Elliker, P. R. Search for Related Content PubMed Articles by Pack, M. Y. Articles by Elliker, P. R.

Hydrogen Peroxide-Catalase Milk Treatment for Enhancement and Stabilization of Diacetyl in Lactic Starter Cultures ¹

Department of Microbiology, Oregon State University, Corvallis

ABSTRACT

Hydrogen peroxide-catalase treatment of milk, prior to inoculation with starter cultures containing diacetyl-producing aroma bacteria, has been found to increase synthesis and stabilization of diacetyl in the cultured milk. From 0.015 to 0.03% H₂0₂ is mixed into pasteurized milk, followed by addition of sufficient food-grade catalase to decompose the peroxide. The milk then is inoculated (0.5 to 1.0%) and incubated (21 C for 14 to 18 hours) as usually done with cultured buttermilk. The treatment results in at least a 100% increase in diacetyl production and the flavor produced is stable for at least one week, whether or not the product is cooled when the desired acidity is reached. Because of its simplicity, effectiveness, and nontoxicity, the method may be used in the dairy industry for increasing the level and uniformity of flavor in cultured buttermilk and sour cream.

¹ Technical paper no. 2207, Oregon Agricultural Experiment Station. Supported in part by a grant from the American Dairy Association.