BUTTER AROMA-DISTIL BACTERIA CULTURE

摘要

An aroma distillate of a bacterial culture containing alpha -acetolactic acid is prepared by acidifying the bacterial culture to a pH of about 3-4 and subjecting it to water vapor distillation in the presence of oxygen for oxidation of the alpha -acetolactic acid to diacetyl. When 10% of the culture is driven off, a yield of 85% of diacetyl is obtained. The resultant distillate is used for aromatizing edible fats.