Rusev Kh
Vet Med Nauki. 1979;16(4):7-11.
Diacetyl content of cow butter is one of the factors determining its quality. It is a metabolic product of aroma producing lactic acid streptococci. The gradation of diacetyl water solutions and the correlation between diacetyl quantity in cow butter and its taste, flavour and aroma evaluation were assessed by smelling. It was confirmed that experienced degustators of dairy butter can distinguish and grade diacetyl water solutions in a comparatively very good order. A satisfactory correlation was observed between the organoleptic evaluation of the taste, flavour and aroma of cow sour cream butter. In the opinion of experienced degustators of cow butter the latter can be graded only organoleptically.
牛乳黄油中双乙酰的含量是决定其品质的因素之一。它是产香乳酸链球菌的代谢产物。通过嗅觉评估双乙酰水溶液的分级以及牛乳黄油中双乙酰含量与其味道、风味和香气评价之间的相关性。结果证实，经验丰富的乳脂品鉴师能够以相对很好的顺序区分和分级双乙酰水溶液。在牛乳酸奶油黄油的味道、风味和香气的感官评价之间观察到了令人满意的相关性。在经验丰富的牛乳黄油品鉴师看来，后者只能通过感官进行分级。
