Preparation and Evaluation of Butter Culture Flavor Concentrates

Abstract

Synthetic butter culture concentrates, based on the analyses of natural high-quality products, were prepared for butter, Cottage cheese, sour cream, and buttermilk. Flavor compounds included in the formulations were diacetyl, acetaldehyde, dimethyl sulfide, acetic acid, and lactic acid. Products flavored with the culture flavor concentrates were found to possess a culture flavor very similar to that produced by natural butter cultures. A student preference panel showed equal preference for high-quality naturally cultured products and artificially flavored products. © 1967, American Dairy Science Association. All rights reserved.