A Method for Standardizing the Biacetyl Content of Creamed Cottage Cheese

Abstract

The addition of 0.15% citric acid to creamed cottage cheese held at 45 F. did not increase the biaeetyI content; whereas, addition of Streptococc~,s citrovorus gave a slight increase and addition of both citric acid and S. citrovorns gave still more of an increase. No biacetyl was formed in a 12% fat cremning mixture containing S. citrovorus or S. c#rororus plus 0.15% citrie acid. Considerable biaeetyl was produced in a creaming mixture containing large numbers of S. cit,roror.t,s after it was adjusted to pH 4.2 with citric acid and held at 70 F. Cottage cheese creamed with such a preparation had a high initial biacetyl content.