Hostname: page-component-5c6d5d7d68-wbk2r Total loading time: 0 Render date: 2024-08-07T13:41:00.699Z Has data issue: false hasContentIssue false
  • English
  • Français

Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

Published online by Cambridge University Press:  01 June 2009

Gunnar Rysstad  and
Roger K. Abrahamsen
Gunnar Rysstad
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Ås-NLH, Norway
Roger K. Abrahamsen
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Ås-NLH, Norway
Get access Rights & Permissions [Opens in a new window]

Summary

Yogurt starter B3 was grown in cows' milk, goats' milk I (obtained 2–3 weeks after parturition) and goats' milk II (8 months after parturition), and a number of biochemical and bacteriological parameters were recorded at intervals during incubation for 8 h at 43°C. No appreciable differences between the milks were observed for total viable count, bacteriological ratio of rods to cocci, or decrease in pH. Production of acetaldehyde, however, was considerably lower in goats' milk I (6·2 ppm) and goats' milk II (8·9 ppm) than in cows' milk (18 ppm). Formation of diacetyl and acetoin showed similar patterns in all three milks. The highest production of α-acetolactic acid was observed in goats' milk II, apparently coincident with the highest production of CO2 in this milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 2 , May 1987 , pp. 257 - 266
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Abrahamsen, R. K. 1977 [Changes in some bacteriological and biochemical activities in yoghurt starters during seven hours of incubation.] Agricultural University of Norway, Dairy Research Institute Report no. 208Google Scholar
Abrahamsen, R. K. & Holmen, T. B. 1981 Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods. Journal of Dairy Research 48 457–463CrossRefGoogle Scholar
Abrahamsen, R. K. & Solberg, P. 1974 Control of bacterial balance and continued acid production in yogurt. 19th International Dairy Congress, New Delhi 1E 450–451Google Scholar
Abrahamsen, R. K., Svensen, A. & Tufto, G. N. 1978. Some bacteriological and biochemical activities during the incubation of yoghurt from goat's and cow's milk. 20th International Dairy Congress, Paris E 828–829Google Scholar
Abrahamsen, R. K., Tufto, G. N. & Svensen, A. 1982 Goat's milk as a medium for the maintenance of yoghurt starter and single strain starters. Agricultural University of Norway, Scientific report no. 217Google Scholar
Aggarwal, M. L. 1974 Manufacturing yoghurt from goat milk. Cultured Milk Products Journal 9 (3) 10–12Google Scholar
Bottazzi, V. 1983 Other fermented dairy products. In Food and Feed Production with Microorganisms pp. 315–363 (Ed. Reed, G.) Weinheim: Verlag Chemie (Biotechnology vol. 5)Google Scholar
Bottazzi, V., Battistotti, B. & Montescani, G. 1973 [Influence of single and associated strains of L. bulgaricus and Str. thermophilus as well as milk treatments on the production of acetaldehyde in yogurt.] Lait 53 295–308Google Scholar
Brandao, S. C. 1980 Determination of volatile flavor constituents and residual carbohydrates during the fermentation of yogurt. Michigan State University Ph.D.thesis (Dissertation Abstracts 41 2541-B)Google Scholar
Brendehaug, J. & Abrahamsen, R. K. 1986 Chemical composition of milk from a herd of Norwegian goats. Journal of Dairy Research 53 211–221CrossRefGoogle ScholarPubMed
Driessen, F. M., Kingma, F. & Stadhouders, J. 1982 Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Netherlands Milk and Dairy Journal 36 135–144Google Scholar
Duitschaever, C. L. 1978 Yoghurt from goat milk. Cultured Dairy Products Journal 13(4) 20–23, 28Google Scholar
Dutta, S. M., Kuila, R. K. & Ranganathan, B. 1973 Effect of different heat treatments of milk on acid and flavor production by five single strain cultures. Milchwissenschaft 28 231–233.Google Scholar
Dutta, S. M., Kuila, R. K., Ranganathan, B. & Laxminarayana, H. 1971 A comparative study of the activity of starter cultures in different types of milk. Milchwissenschaft 26 158–161Google Scholar
Elliker, P. R., Anderson, A. W. & Hannesson, G. 1956 An agar culture medium for lactic acid streptococci and lactobacilli. Journal of Dairy Science 39 1611–1612CrossRefGoogle Scholar
Garvte, E. I. 1978 Lactate dehydrogenases of Streptococcus thermophilius. Journal of Dairy Research 45 515–518CrossRefGoogle Scholar
Görner, F., Palo, V. & Bertanová, M. 1971 [Formation of volatile substances in ewes' and goats' milks cultured with a yogurt starter] Pol'nohospodarstvo 17 378–383. (Dairy Science Abstracts 33 800)Google Scholar
Groux, M. 1973 [Flavour components of yogurt] Lait 53 146–153Google Scholar
Holcombe, N. P. 1979 A study of yogurt made from cow and goat milk. B.Sc. Thesis, University of Nottingham.Google Scholar
International Dairy Federation 1980 Starters in the manufacture of cheese. Internationl Dairy Federation Bulletin (Document 129)Google Scholar
Jönsson, H. & Pettersson, H. E. 1977 Studies on the citric acid fermentation in lactic starter cultures with special interest in α-aceto-lactic acid. Milchwissenschaft 32 513–516, 587–594Google Scholar
Law, B. A. 1981 The formation of aroma and flavour compounds in fermented dairy products. Dairy Science Abstracts 43 143–154Google Scholar
Lawrence, R. C. & Thomas, T. D. 1979 In Microbial Technology: Current State, Future Prospects, pp. 187–212 (Eds Bull, A. T., Ellwood, D. C. & Ratledge, C.) Cambridge: University Press (Society for General Microbiology Symposium no. 29)Google Scholar
Lees, G. J. & Jago, G. R. 1978 Role of acetaldehyde in metabolism: a review. 2. The metabolism of acetaldehyde in cultured dairy products. Journal of Dairy Science 61 1216–1224Google Scholar
Manjunath, N., Joseph, A. M. & Srinivasan, R. A. 1983 Comparative biochemical performances of yoghurt bacteria in cow and goat milk. Egyptian Journal of Dairy Science 11 111–119Google Scholar
Marier, J. R. & Boulet, M. 1958 Determination of citric acid in milk with an improved pyridine-acetic anhydride method. Journal of Dairy Science 41 1683–1692CrossRefGoogle Scholar
Marshall, V. M. E., Cole, W. M. & Mabbitt, L. A. 1982 Yoghurt made from single starter organisms using Biochemistry of Cheese and Fermented Milk pp. 153–186 (Eds Davies, F. L. & Law, B. A.) London: Elsevier Applied Science PublishersGoogle Scholar
Marshall, V. M. E., Cole, W. M. & Mabbitt, L. A. 1982 Yogurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added. Journal of Dairy Research 49 147–152Google Scholar
Rašiǧ, J. Lj. & Kurmann, J. A. 1978 Yoghurt: scientific grounds, technology, manufacture and preparations. Copenhagen:Technical Dairy Publishing House (Fermented Fresh Milk Products no. 1)Google Scholar
Rysstad, G. & Abrahamsen, R. K. 1983 Fermentation of goat's milk by two DL-type mixed strain starters. Journal of Dairy Research 50 349–356Google Scholar
Tamime, A. Y. & Deeth, H. C. 1980 Yogurt: technology and biochemistry. Journal of Food Protection 43 939–977Google Scholar
Tamime, A. Y. & Robinson, R. K. 1985 Yoghurt: Science and Technology. Oxford: Pergamon PressGoogle Scholar
Tinson, W., Broome, M. C., Hillier, A. J. & Jago, G. R. 1982 Metabolism of Streptococcus thermophilus. 2. Production of CO2 and NH3 from urea. Australian Journal of Dairy Technology 37 14–16Google Scholar
Veringa, H. A., Verburg, E. H. & Stadhouders, J. 1984 Determination of diacetyl in dairy products containing α-acetolactic acid. Netherlands Milk and Dairy Journal 38 251–263Google Scholar
Walstra, P. & Jenness, R. 1984 Dairy Chemistry and Physics. New York: John Wiley and SonsGoogle Scholar
Wolin, M. J. 1964 Fructose-1,6-disphosphate requirement of streptococcal lactic dehydrogenases. Science 146 775–777Google Scholar