An attempt to improve the flavour of ‘nono’ by the use of starter cultres

Autor:	O. O. Atanda, M.J. Ikenebomeh
Rok vydání:	1989
Předmět:	Flavour food and beverages Pasteurization Industrial fermentation Applied Microbiology and Biotechnology law.invention Lactic acid chemistry.chemical_compound Starter chemistry law Fermentation Food science Flavor
Zdroj:	Letters in Applied Microbiology. 9:17-19
ISSN:	1472-765X 0266-8254
DOI:	10.1111/j.1472-765x.1989.tb00281.x
Popis:	Three close-fitting lid fermenters were incubated at 27 ± 2°C for 120 h. ‘A’ served as a control and contained 100 ml raw goats' milk; ‘B’ contained 50 ml 48-h-old nono as starter culture plus 50 ml pasteurized milk; and ‘C’ contained 100 ml pasteurized milk only. The pH and lactic acid contents were determined at intervals. Fermenter ‘B’ gave the best results in that the milk reached the lowest pH values and the highest lactic acid contents, and this resulted in a more appetizing and bitter product.
Databáze:	OpenAIRE
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