New answers tagged food-chemistry
3
Probably. Lactic acid bacteria produce other volatile compounds such as acetaldehyde and diacetyl that could be perceived as off-flavors. Both where fermentation is the objective and in the case of spoilage, the VOC profile can vary with the identity of the responsible bacteria but also of the milk and its treatment.
For instance, in Ref. 1 they discuss the ...
1
I dont think hydrogenation is at play in here. More likely you just get chunks of solid in liquid, thus sludge. Otherwise you would get more smooth material.
Similar processes that can make more solid-like material are gellatine and agar-agar, that make gel that holds everything, emulgators like egg that help to hold different materials together by making ...
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