Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-12-05T02:20:35.483Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)

Published online by Cambridge University Press:  01 June 2009

Jagjit S. Yadav  and
R. Appachar Srinivasan
Jagjit S. Yadav
Affiliation:
Department of Dairy Bacteriology, National Dairy Research Institute, Karnal-132001, India
R. Appachar Srinivasan
Affiliation:
Department of Dairy Bacteriology, National Dairy Research Institute, Karnal-132001, India
Get access Rights & Permissions [Opens in a new window]

Summary

Bovine milk cream (40% fat) was ripened under different time/temperature/inoculum conditions with Streptococcus lactis subsp. diacetilactis DRC-1 before converting by heat treatment into ghee (Indian clarified butterfat). Biochemical changes in cream, in terms of titratable acidity, volatile acids, diacetyl and acetaldehyde and flavour changes in the ghee made from it in terms of free fatty acids (FFA), total carbonyls (TC) and flavour score, were studied. Of the different combinations of ripening conditions, 30 °C, 18 hand 3% inoculum produced optimum changes in the cream which resulted in the development of the most desirable flavour in the ghee, being comparable to that of desi ghee (made by the indigenous method). The flavour characteristics as determined by FFA (% oleic acid), TC (μmol/g fat) and flavour score (out of 10) of the best ripened cream ghee were found to be 0·54, 6·756 and 8·83 respectively. The flavour of ghee became impaired after a particular level of acidity developed in cream after 18 h incubation. The optimum conditions of ripening standardized under laboratory conditions were also extended to a semi-industrial scale.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 4 , November 1985 , pp. 547 - 553
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Abd El-Salam, M. H., Osman, Y. M., Fahmi, A. H. & Sharara, H. A. 1973 The flavour compounds in samn.II. Effect of processing on monocarbonyl contents of samn. Milchwissenschafl 28 338–340Google Scholar
Anon, . 1974 Final Technical Report of the Public Law-480 Project, Dairy Chemistry Division, National Dairy Research Institute, Karnal (India) p. 26Google Scholar
Collins, E. B. 1972 Biosynthesis of flavor compounds by microorganisms. Journal of Dairy Science 55 1022–1028CrossRefGoogle Scholar
De, S., Unnithan, K. P. & Guglani, J. L. 1978 Studies On Outturn Of Ghee From Butter and Cream. Indian Journal Of Dairy Science 31 376–378Google Scholar
Dobrzyńska, W. & Trawińska, J. 1972 [Contents of volatile acids in butter starters.] Przemysl Spożywczy 26 502–504. (Dairy Science Abstracts 35 261)Google Scholar
Dutta, S. M., Kuila, R. K., Arora, B. C. & Ranganathan, B. 1972 Effect of incubation temperature on acid and flavour production in milk by lactic acid bacteria. Journal of Milk and Food Technology 35 242–244CrossRefGoogle Scholar
Fahmi, A. H., Sharara, H. A., Osman, Y. M. & Abd El-Salam, M. H. 1973 The flavour compounds in samn.I. Isolation and characterization. Milchwissenschaft 28 223–225Google Scholar
Gaba, K. L. & Jain, M. K. 1975 Organoleptic and chemical evaluation of flavour changes during storage of ghee prepared from fresh and ripened desi butters. Indian Journal of Dairy Science 28 278–288Google Scholar
Ganguli, N. C. & Jain, M. K. 1973 Ghee: Its chemistry, processing and technology. Journal of Dairy Science 56 19–25CrossRefGoogle Scholar
Gupta, S. K. & Garg, F. C. 1982 Development of flavoured cultured cream product. Indian Journal of Dairy Science 35 156–159Google Scholar
Indian Standards Institution 1967 Methods of sampling and test for ghee (butterfat). IS No. 3508 pp. 15, 21, 22, 29, 30, 56Google Scholar
Joseph, A. M. & Appachar, S. R. 1980 Effect of ripening cream with selected lactic acid bacteria on the quality of ghee. Journal of Dairy Research 47 411–415CrossRefGoogle Scholar
Pack, M. Y., Vedamuthu, E. R., Sandlne, W. E., Elliker, P. R. & Leesment, H. 1968 Effect of temperature on growth and diacetyl production by aroma bacteria in single-and mixed-strain lactic cultures. Journal of Dairy Science 51 339–344CrossRefGoogle Scholar
Rajput, D. S. & Narayanan, K. M. 1968 Effect of ripening of cream and storage of butter on phospholipid content of ghee. Indian Journal of Dairy Science 21 112–116Google Scholar
Rama Murthy, M. K. & Jain, M. K. 1973 Modification of the Schwartz method for the estimation of carbonyls in ghee. Indian Journal of Animal Science 43 116–119Google Scholar
Rangappa, K. S. & Achaya, K. T. 1974 Indian Dairy Products 2nd edn pp. 185–186. Bombay: Asia Publishing HouseGoogle Scholar
Schwartz, D. P., Haller, H. S. & Keeney, M. 1963 Direct quantitative isolation of monocarbonyl compounds from fats and oils. Analytical Chemistry 35 2191–2194CrossRefGoogle Scholar
Schwartz, D. P. & Parks, O. W. 1961 Preparation of carbonyl-free solvents. Analytical Chemistry 33 1396–1398CrossRefGoogle Scholar
Singh, S., Ram, B. P. & Mittal, S. K. 1979 Effect of phospholipids and method of manufacture on flavour and keeping quality of ghee. Indian Journal of Dairy Science 32 161–167Google Scholar
Snedecor, G. W. & Cochran, W. G. 1967 Statistical Methods, 6th edn, pp. 191, 359. Ames, IA: Iowa State University PressGoogle Scholar
Srinivasan, M. R. & Anantakrishnan, C. P. 1964 Milk products of India, pp. 28–29New Delhi: Indian Council of Agricultural Research (Animal Husbandry Series no. 4)Google Scholar