Occurrence and persistence of diacetyl in unfermented and fermented milks

European Food Research and Technology

Volumn 236, Issue 4, 2013, Pages 691-697

  de Leonardis, Antonella ^a   Lopez, Francesco ^a   Nag, Ahindra ^b   Macciola, Vincenzo ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Diacetyl; Gas chromatography; Lb paracasei; Lb rhamnosus; Milk composition; Str thermophilus

Indexed keywords

ACETONE; BACILLI; CHROMATOGRAPHIC ANALYSIS; DAIRIES; FERMENTATION; GAS CHROMATOGRAPHY; LACTIC ACID;

DIACETYL; LB PARACASEI; LB RHAMNOSUS; MILK COMPOSITION; THERMOPHILUS;

FERMENTED MILK;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; OVIS ARIES; STREPTOCOCCUS THERMOPHILUS;

EID: 84875375705     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1924-y     Document Type: Article

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