The Liberation of Water-Insoluble Acids in Cream by Geotrichum Candidum

Abstract

Summary Data which emphasize the lipolytic potential of pure cultures of G. candidum have been presented. These data show that eight of nine test cultures produced a rapid and extensive hydrolysis of butterfat in cream. The rate and extent of WIA liberation in sterilized cream increased with incubation time, storage temperature, inoculum size and cream surface area. This rate decreased in direct proportion to the added lactic acid content of the cream. The addition of 3.3 per cent glucose to cream markedly decreased the rate and extent of WIA formation.