caa a22 4500 467949832 CHVBK 20180323165702.0 cr unu---uuuuu 170328e19880901xx s 000 0 eng 10.1007/BF01982905 doi (NATIONALLICENCE)springer-10.1007/BF01982905 (NATIONALLICENCE)springer-10.1007/BF00939310 Physico chemical alterations in desugared buffalo milk after fermentation with Saccharomyces fragilis [Elektronische Daten] [S. Godbole, B. Rao, C. Bandyopadhyay, S. D'Souza] Summary: Buffalo milk was completely desugared by fermentation for 17 h withSaccharomyces fragilis. A thin-layer chromatographic profile indicated the total absence of lactose, galactose, glucose and any oligosaccharides. Desugaring by fermentation did not alter the lipid composition or the protein content of the milk. Gas chromatographic studies indicated the formation of volatile compounds such as acetaldehyde, ethyl acetate, ethyl alcohol, n-propanol, n-butanol and isoamyl alcohol. A pleasant fruity odour observed in the initial stage of fermentation changed to an overripe fruity odour on fermentation. The volatile compounds formed disappeared on spraydrying the milk, leaving only a residual yeasty odour in the desugared milk powder. Springer-Verlag, 1988 Godbole S. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut Rao B. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut Bandyopadhyay C. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut D'Souza S. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut Applied Microbiology and Biotechnology Springer-Verlag 29/2-3(1988-09-01), 219-223 0175-7598 29:2-3<219 1988 29 253 https://doi.org/10.1007/BF01982905 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF01982905 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Godbole S. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut NATIONALLICENCE 700 1- Rao B. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut NATIONALLICENCE 700 1- Bandyopadhyay C. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut NATIONALLICENCE 700 1- D'Souza S. Food Technology and Enzyme engineering Division, Bhabha Atomic Research Centre, 400 085, Bombay, India aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 29/2-3(1988-09-01), 219-223 0175-7598 29:2-3<219 1988 29 253 NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00939310 text/html Onlinezugriff via DOI Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE NATIONALLICENCE NL-springer