Hydrogen Peroxide-Catalase Milk Treatment for Enhancement and Stabilization of Diacetyl in Lactic Starter Cultures

Abstract

Hydrogen peroxide-catalase treatment of milk, prior to inoculation with starter cultures containing diacetyl-producing aroma bacteria, has been found to increase synthesis and stabilization of diacetyl in the cultured milk. From 0.015 to 0.03% H202 is mixed into pasteurized milk, followed by addition of sufficient food-grade catalase to decompose the peroxide. The milk then is inoculated (0.5 to 1.0%) and incubated (21 C for 14 to 18 hours) as usually done with cultured buttermilk. The treatment results in at least a 100% increase in diacetyl production and the flavor produced is stable for at least one week, whether or not the product is cooled when the desired acidity is reached. Because of its simplicity, effectiveness, and nontoxicity, the method may be used in the dairy industry for increasing the level and uniformity of flavor in cultured buttermilk and sour cream. © 1968, American Dairy Science Association. All rights reserved.