Q.90
Which of the following factors can best influence the flavor composition of fermented dairy products?
- Determinants of Flavor Formation in Fermented Dairy Foods:
- Fermentation Environmental Parameters:
- Starter culture metabolic pathways (proteolysis, glycolysis, citrate utilization) are profoundly sensitive to temperature and incubation environment.
- Precise temperature governs the balance between lactic acid production and aroma volatiles (diacetyl, acetaldehyde, acetoin, 2,3-butanediol).
- Conclusion: Temperature and humidity during fermentation (Option 1).
Correct option: (1) Temperature and humidity during fermentation
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