Preliminary Observations on Production of Natural Flavor in Chemically Acidified Cream and Skimmilk

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Abstract
Streptococcus citrovorus culture is added at 2 - 4% rate to pasteurized, homogenized and stabilized 19% butterfat cream or 2% fat. The product is incubated at 68[degree]F for 12 - 16 hrs. Following this incubation period, glucono-delta-lactone is added at a rate of 17 - 19% of the solids-not-fat in the cream or milk. Also 0.10 to 0.15% sodium-citrate is added to improve flavor development. The product is reincubated for 6-8hrs. at 68[degree]F and then cooled to 36-40[degree]F. Flavor, body and texture are stable for over 2 wks.

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