subcontinent, Middle East




East Asia

Lactobacillus casei




Str. thermophilus, Lb. bulgaricus

sponsible for the refreshing tart flavor of cultured products but is responsible for the destabilization of the milk protein structure (casein micelle) that allows the milk protein to coagulate, thus contributing to the product's body and texture characteristics. The culture may also contribute other flavorful compounds (Table 2). The major flavor compounds, other than lactic acid, encountered in fermented milk products are acetaldehyde, diacetyl, ethanol, carbon dioxide, and acetic acid. These flavor compounds are responsible for the unique flavor characteristics of various products and great care is taken to promote their production in certain products. For example, proper yogurt flavor depends on the production of acetaldehyde while proper cultured buttermilk flavor depends on the production of diacetyl. Products such as kefir and koumiss also undergo alcoholic fermentation with final levels of ethanol reaching 1 to 2.5%.

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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