Study on Changes of Aldehydes and Diacetyls in Fermented Milk

Abstract

Abstract: To investigate the characteristics of acid-producing and flavor- producing milk fermentation with single lactic acid bacteria, by assaying the organic acid and carbonyl compounds in the fermented milk, the spectroscopic NBTH method, the diaminobenzidine method and the titration method were used in this article to determine the acetaldehyde, diacetyl and titratable acidity respectively. The changes of the acidity, acetaldehyde and diacetyl contents during the cultivation of milk femented by L.b-3、S.t-9 and L.dia were assayed by the methods at different tempertures.

Key words: fermented milk, NBTH(3-methgl-2-benzothiazolione hyolrazone), diaminobenzidine, aldehydes, diacetyle, titratable acidity

WANG Wei-Jun, LI Yan-Hua, ZHANG Lan-Wei. Study on Changes of Aldehydes and Diacetyls in Fermented Milk[J]. FOOD SCIENCE, 2007, 28(11): 460-463.

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Study on Changes of Aldehydes and Diacetyls in Fermented Milk

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