The Oxidation of Acetylmethylcarbinol to Diacetyl in Butter CulturesAgricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1936 - Butter - 11 pages |
Common terms and phrases
24 hours ac₂ determined acetyl acetylmethylcarbinol plus diacetyl acetylmethylcarbinol to diacetyl added citric acid addition of citric amc+ac2 per 200 amounts of citric binol bubbled through different bubbled through gm bubbling various gases butter cul butter culture organisms carbinol plus diacetyl carbon dioxide citric acid added citric acid-fermenting organisms citric acid-fermenting streptococci citric and sulfuric containers sealed determined after holding diacetyl in 48 diacetyl in butter different portions EFFECT OF VARIOUS holding 48 hours hours at 21°C hydrogen inoculated and held largest yield Ni dimethylglyoximate nitrogen oxidation of acetylmethylcarbinol oxidized to diacetyl oxygen bubbled oxygen was bubbled Pasteurized skimmilk inoculated percent citric acid pH after Gas portions and containers Potassium dichromate production of acetylmethylcarbinol production of diacetyl pure cultures purified acetylmethylcarbinol quantities of diacetyl rapid production Sterile skimmilk inoculated sulfuric acid sulfuric CO2 trace O2 ture unsalted butter various amounts various gases bubbled yields of acetylmethylcarbinol yields of diacetyl