Quality of Commercial Buttermilks

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Abstract
Buttermilks from 10 regional diacetyl, volatile acidity, and microbial quality. Large variations in flavor score and in concentration of acetaldehyde, diacetyl and volatile acidity were observed. In none of the samples was the diacetyl: acetaldehyde ratio near the 4:1 value reported to be necessary for a good flavor balance. In contrast to the objective chemical data, the microbial quality of these buttermilks was good.