New electric lamp

Acetaldehyde produced by three commercial yogurt cultures was determined during seven hours of incubation at 45 C, and during four weeks of storage at 4 C. All three cultures produced maximum acetaldehyde of 22 to 26 ppm at the fifth hour and declined thereafter. Acetaldehyde was reduced during storage by Cultures R1 (Hansen's) and 405 (Moseley's), whereas acetaldehyde from Culture 403 (Moseley's) remained constant during two weeks of storage. When a single strain of Lactobacillus bulgaricus and Streptococcus thermophilus was used, acetaldehyde was greatly reduced compared to that produced by combined commercial cultures.