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1968•Journal of Dairy ScienceOpen access

Quality of Commercial Buttermilks

T.W. Keenan, F. W. Bodyfelt, R.C. Lindsay

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Abstract

Buttel-milks from ten regional dairies were judged for flavor and analyzed for acetaldehyde, diacetyl, volatile acidity, and microbial quality.Large variations in flavor score and in concentration of acetaldehyde, diacetyl, and volatile acidity were obsel-ced.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.

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Buttel-milks from ten regional dairies were judged for flavor and analyzed for acetaldehyde, diacetyl, volatile acidity, and microbial quality.Large variations in flavor score and in concentration of acetaldehyde, diacetyl, and volatile acidity were obsel-ced.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.

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Available abstract

Buttel-milks from ten regional dairies were judged for flavor and analyzed for acetaldehyde, diacetyl, volatile acidity, and microbial quality.Large variations in flavor score and in concentration of acetaldehyde, diacetyl, and volatile acidity were obsel-ced.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.

Key concepts: Quality (philosophy), Business, Computer science, Environmental science, Physics, Quantum mechanics

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