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Starter Distillate J Jay Prakash Bharti

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36 views12 pages

Starter Distillate J Jay Prakash Bharti

Uploaded by

Legend Gamer
Copyright
© © All Rights Reserved
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STARTER

DISTILLATES
NAME : JAY PRAKASH BHARTI
ROLL NO. : SDT-03/2022
SUBJECT CODE : DTM - 221
Content :

• Introduction
• Composition of Synthetic & Bacterial Distillate
• Production & Application of Bacterial Distillate
• Advantages
• Disadvantages
Introduction
• Starter distillate is made from fermentation of skim milk or
non fat dry milk by several bacteria.

• Starter distillate is considered as GRAS (generally


recognized as safe) by FDA and regulated under code of
food regulation title 21part 184.1848.
• According to FDA, starter distillate or butter starter
distillate is a steam distillate of the culture of any or all of
the following species of bacteria grown on a medium
consisting of skim milk usually fortified with 0.1% citric
acid: Lactococcus lactis ssp .lactis, L. lactis ssp .cremoris,
and L.lactis ssp . lactis biovar diacetylactis, Leuconostoc
citrovorum, and L.dextranicum.
• The ingredient contains more than 98% water, and
reminder is a mixture of butter like flavouring organic
compounds.
• Besides diacetyl, starter distillate contains minor amounts
of acetaldehyde, ethyl formate, ethylacetate, acetone, ethyl
alcohol, 2-butanone, acetic acid and acetoin.
These all-natural butter flavor systems possess a smooth, rich,
fresh butter character, making them ideal for applications in
numerous food formulations. Especially popular is the usage in the
manufacture of:
• Dairy products,
• Baked goods,
• Confections,
• Salad dressings,
• Snack foods,
• Marinades, and as well as imitation dairy flavors Further they are
excellent natural replacements for synthetic diacetyl.
COMPOSITION of SYNTHETIC &
BACTERIAL Distillate
• Starter Distillates are derived from selective lactic culture
fermentation of milk and further purified by steam
distillation.
• These Liquid Butter flavours have a standard identity as
described in the food additive regulations of 21 CFR
184.1848.
• They are Generally Recognized as Safe (GRAS) ingredients
and can be labeled as ―natural flavours‖.
PRODUCTION and APPLICATION
Bacterial Distillates:
Natural butter aroma distillate can be prepared by growing
the mixed cultures consisting of Lactococcus lactis ssplactis,
Lactococcus lactis ssp cremoris and Lactococcus lactis ssp
lactisbiovar diacetylactis in the culture medium containing
skim milk or whey as substrate. The cultures will produce
substantial amount of α-acetolactic acid. The bacterial culture
medium having a substantial amount of α-acetolacticacid is
acidified to a pH of about 3.5 . water vapour distillation is
carried out effectively in the presence of oxygen to convert the
α-acetolactic acid to diacetyl and to distill off approximately 5-
15% of the bacterial culture medium. The resultant distillate
has a diacetyl content ranging from 1369- 2666 mg/kg.
SYNTHETIC DISTILLATE
• The synthetic distillates contains edible fats which replaces
souring by starter cultures
Advantages
• 1. Results in yield of sweet buttermilk.
• 2. Greater freedom when optimizing the temperature
treatment of cream before churning.
• 3. Yields more consistent product quality in particular as
regards odour and flavour
Disadvantages
1. Addition of pure synthetically prepared diacetyl gives a
harsh undesirable taste of diacetyl.

2. A balanced butter flavour can be obtained by adding


other important aroma substances, such as acetic acid,
dimethyl sulphide, acetaldehyde and certain lactones.

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