Identity of Additional Aroma Constituents in Milk Cultures of Streptococcus lactis var. Maltigenes

Abstract

Gas chromatographic analyses of the headspace vapor over a series of milk cultures of malty and nomnalty strains of Streptococcus lactis revealed components in the malty strains tentatively identified as 2-methylpropanol and 3-methylbutanol. In a more detailed study the volatiles from milk cultures of a typical strain of S. lactis