Identity and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus Lactis var. Maltigenes
H. W. Jackson, M.E. Morgan
Journal of Dairy Science
Abstract
The development" of the malty defect in dairy products appears to be the result of a peculiar bacterial fermentation about which little is known. The organism most commonly associated with this defect is Streptococcus lactis var. maltigenes. This organism appears to differ from S. lactis only in its ability to produce a malt-like aroma in milk
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Streptococcus lactis var. maltigenes is associated with malty defect
“The organism most commonly associated with this defect is Streptococcus lactis var. maltigenes.”
Streptococcus lactis var. maltigenes differs from S. lactis
“This organism appears to differ from S. lactis only in its ability to produce a malt-like aroma in milk.”
malty defect in dairy products is caused by bacterial fermentation
“The development of the malty defect in dairy products appears to be the result of a peculiar bacterial fermentation about which little is known.”