Microbial Flavor Defects in Dairy Products and Methods for Their Simulation. I. Malty Flavor

Abstract

The history, nomenclature, and the mechanism involved in the development of the malty defect caused by the metabolism of Streptococcus lactis var. maltigenes in dairy products are briefly reviewed. Flavor reference standards suitable for training judges of dairy products in recognition of this defect may be prepared either by eulturing an active strain of the organism in or, more conveniently, by adding approximately 0.34 ppm of high-purity 3-methylbutanal to good-quality homogenized pasteurized milk. A simple procedure for preparation of an aldehyde solution in 1,2-propanediol carrier suitable for this purpose is described. © 1970, American Dairy Science Association. All rights reserved.