The Fate of Acetylmethylcarbinol and Diacetyl in Dairy Products

Authors

G. L. Stahly, Iowa State College
B. W. Hammer, Iowa State CollegeFollow
M. B. Michaelian, Iowa State College
C. H. Werkman, Iowa State CollegeFollow

Document Type

Research

Abstract

Butter cultures normally contain two distinct types of bacteria, (a) a typical lactic acid forming type (Streptococcus lactis) and (b) a type which is important from the standpoint of the production of satisfactory flavor and aroma and includes Streptococcus citrovorus and Streptococcus paracitrovorus.

Publication Date

1935

Journal Title

Proceedings of the Iowa Academy of Science

Volume

42

Issue

1

First Page

73

Last Page

76

Copyright

©1935 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

Recommended Citation

Stahly, G. L.; Hammer, B. W.; Michaelian, M. B.; and Werkman, C. H. (1935) "The Fate of Acetylmethylcarbinol and Diacetyl in Dairy Products," Proceedings of the Iowa Academy of Science, 42(1), 73-76.
Available at: https://scholarworks.uni.edu/pias/vol42/iss1/14