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 Gettys, S. C. Articles by Davidson, P. M. Search for Related Content PubMed Articles by Gettys, S. C. Articles by Davidson, P. M.

A Comparison of Buttermilks Made Using Fermentation, Direct Acidification, and a Combination of Both Methods

Department of Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville 37901-1071

ABSTRACT

This study was to determine if modifications in the normal processing technique for cultured buttermilk could improve those characteristics associated with high quality and consistency. Buttermilk was made by direct acidification with lactic acid, conventional fermentation, and a combination method. The combination method involved reducing the pH of skim milk to 5.2 with lactic acid and then fermenting to pH 4.5. In half the cultured samples, .1% potassium sorbate was added following fermentation. All samples were stored at 4°C for 8 days and analyzed for various microbiological, chemical, and physical attributes. A consumer taste panel ranked selected samples by preference. The processing method generally had little influence on the microbiological or physical characteristics of the products. However, the concentrations of diacetyl and acetoin were generally higher in buttermilk samples that contained .1% potassium sorbate. The consumer panel was not able to distinguish between products prepared by conventional fermentation or the combination methods, but panel members who normally consumed buttermilk preferred samples without potassium sorbate. The combination acidification-fermentation technique could cut processing time and result in a more consistent product.

¹ Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108.