Effect of addition of amino acids, treatment with β-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt

International Journal of Dairy Technology

Volumn 55, Issue 4, 2002, Pages 166-170

  Özer, Barbaros ^a   Atasoy, Ferit ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Galactosidase; Acetaldehyde; Heat shocked culture; Methionine; Threonine; Yoghurt

Indexed keywords

ACETALDEHYDE; AMINO ACID; BETA GALACTOSIDASE; LACTIC ACID; METHIONINE; THREONINE; TYROSINE; YOGHURT;

ACIDITY; ARTICLE; DAIRY INDUSTRY; HEAT SHOCK; HYDROLYSIS; PH; PRIORITY JOURNAL; TITRIMETRY;

EID: 0036847571     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00041.x     Document Type: Article

References (26)

1. Robinson R K, Tamime A Y and Chubb L W (1977) Acetaldehyde as an indicator of flavour intensity in yoghurt. Milk Industry 79 4-6.
2. Abrahamsen R K, Svensen A and Tufto G N (1978) Some bacteriological and biochemical activities during the incubation of yoghurt from goat's and cow's milk. 20th International Dairy Congress, Paris, IE, 828.
3. Tamime A Y and Deeth H C (1980) Yoghurt: Technology and biochemistry. Journal of Food Protection 43 939-997.
4. Marshall V M and Cole W M (1983) Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks. Journal of Dairy Research 50 375-379.
5. Marshall V M and Mabbitt L A (1980) The use of single starter organism for yoghurt manufacture. Journal of Society of Dairy Technology 33 129-130.
6. Tamime A Y and Robinson R K (1985) Yoghurt: Science and Technology. London: Pergamon Press.
7. Lees G J and Jago G R (1977) Formation of acetaldehyde from 2-deoxy-D-ribose-5-phosphate in lactic acid bacteria. Journal of Dairy Research 44 139-144.
8. Rasic J, Stojsavljevic T and Curcic R (1971) A study on the amino acids of yoghurt. 11. Amino acid content and biological value of the proteins of different kind yoghurt. Milchwissenschaft 26 219-224.
9. Lees G J and Jago G R (1978) Role of acetaldehyde in metabolism: A review. 2. The metabolism of acetaldehyde in cultured dairy products. Journal of Dairy Science 61 1216-1224.
10. Law B (1981) Formation of aroma and flavour compounds in fermented dairy products. Dairy Science Abstracts 43 143-154.
11. Shankar P A (1978) Interrelationships of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt culture. PhD Thesis, University of Reading, UK.
12. Vafopoulou A, Alichanidis E and Zerfiridis G (1989) Accelerated ripening of feta cheese with heat-shocked cultures or microbial proteinases. Journal of Dairy Research 56 285-296.
13. El-Soda M, Madkor S A and Tong P S (1999) Evaluation of commercial adjuncts for use in cheese ripening. 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems. Milchwissenschaft 54 262-264.
14. Turkish Standards Institute (1989) TS 1059. Ankara: Turkish Standards Institute.
15. Steinholt K and Calbert H E (1960) A rapid colorimetric method for the determination of lactic acid in milk and milk products. Milchwissenschaft 31 408.
16. Tunail N (1978) Studies on some physiological properties of selected lactic acid bacteria isolated from white brined cheese and of lactic acid bacteria used as a starter culture (Associate Professorship Thesis), Ankara: Ankara University Press.
17. Lees G L and Jago G R (1969) Methods for the estimation of acetaldehyde in cultured dairy products. Australian Journal of Dairy Technology 24 181-185.
18. Elliker P R, Anderson A W and Hanneson G (1956) An agar medium for lactic acid streptococci and lactobacilli. Journal of Dairy Science 39 1611-1612.
19. Pearce L E and Heap H A (1974) Town milk. Journal of New Zealand Milk Board 22 18.
20. Steel R G D and Torries J H (1980) Principles and Procedures of Statistics. New York: McGraw-Hill.
21. Ardö Y and Pettersson H E (1988) Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and commercial proteolytic enzyme. Journal of Dairy Research 55 239-248.
22. Pettersson H E and Sjöström G (1975) Accelerated cheese ripening: A method for increasing the number of lactic acid bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening. Journal of Dairy Research 42 313-326.
23. Exterkate H, De Veer G and Stadhouders J (1987) Acceleration of the ripening process of Gouda cheese by using heat-treated mixed strain starter cells. Netherlands Milk Dairy Journal 41 307-320.
24. Rajagopal S N and Sandine W E (1990) Associative growth and proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in skim milk. Journal of Dairy Science 73 894-899.
25. Maranzini R M, Schmidt R H, Shireman R B, Marshall M R and Comell J A (1989) Effect of threonine and glycine concentrations on threonine aldolase activity in yoghurt micro-organisms during growth in a modified milk prepared by ultrafiltration. Journal of Dairy Science 72 1142-1148.
26. Petit C, Grill J P, Maazouzi N and Marczak R (1991) Regulation of polysaccharide formation by Streptococcus thermophilus in batch and fed-batch cultures. Applied Microbiology and Bacteriology 36 216-221.