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 Hamdan, I. Y. Articles by Deanne, D. D. Search for Related Content PubMed Articles by Hamdan, I. Y. Articles by Deanne, D. D.

Acetaldehyde Production by Combined Yogurt Cultures

Division of Animal Science, University of Wyoming, Laramie 82070

ABSTRACT

Acetaldehyde produced by three commercial yogurt cultures was determined during seven hours of incubation at 45 C, and during four weeks of storage at 4 C. All three cultures produced maximum acetaldehyde of 22 to 26 ppm at the fifth hour and declined thereafter. Acetaldehyde was reduced during storage by Cultures R1 (Hansen's) and 405 (Moseley's), whereas acetaldehyde from Culture 403 (Moseley's) remained constant during two weeks of storage. When a single strain of Lactobacillus bulgaricus and Streptococcus thermophilus was used, acetaldehyde was greatly reduced compared to that produced by combined commercial cultures.