They were also the important volati

They were also the important volatile flavour compounds in fermented milk using L.

casei DN-114001 (Zare˛ba et al., 2014). The amount of butanal in GTI5% was

significantly lower than in FM (P < 0.05), whereas the levels of


heptanone, nonanone, acetaldehyde, diacetyl and nonanol were much higher, which

improved the flavour of the fermented milk.

ผลลัพธ์ (แอฟริกา) 1:

Hulle was ook belangrik vlugtige geurverbindings op in die melk gefermenteer met behulp van L. casei DN-114001 (palissade et al., 2014). Die bedrag van butanal in GTI5% was aansienlik laer as in FM (P <00:05), terwyl die vlakke van heptanone, Nonanone, asetaldehied, diacetyl en Nonanol was veel hoër is, wat verbeter die smaak van gegiste melk in.