Effect of Fermentation on Volatile Acids and Ethanol in Swedish Dairy Products

Abstract

Acetic, propionic, and butyric acids in Swedish fermented milk products were measured by steam distillation followed by gas-liquid chromatography whereas ethanol content was measured by an enzymatic method. Acetic acid was low in yogurt (less than 20 mg/100 g) but high in bifidus milk (more than 600 mg/100 g). Other products showed intermediate acetic acid whereas propionic and butyric acid contents were low in all products investigated. Ethanol content of Swedish fermented products was low except for kefir, which initially contained about 20 mg/100 g (day 1), and following storage 200 mg/100 g (day 11). © 1982, American Dairy Science Association. All rights reserved.