Growth of Certain Lipolytic Microorganisms at 4° C. and Their Influence on Free Fat Acidity and Flavor of Pasteurized Milk
Open Access
- 1 September 1959
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 42 (9) , 1479-1485
- https://doi.org/10.3168/jds.s0022-0302(59)90764-7
Abstract
Lipolytic microorganisms capable of hydrolyzing butterfat at 5[degree]C that grew well in pasteurized whole milk brought about an increase in free fat acidity accompanied by rancid flavor and/or bitterness. Brevibacterium lipolyticum (11367) increased free fat acidity but produced a sour and unclean flavor in milk.This publication has 7 references indexed in Scilit:
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