Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

A compilation of publications on the analysis and formation of aroma compounds produced by microorganisms used in dairy production is presented. Literature published between 1970 and 1993 is reviewed whereas literature published before 1970 is covered by a bibliography of review articles. Special attention was given to the contribution of lactobacilli, streptococci, lactococci, and bifidobacteria on the formation of volatile aroma compounds in dairy products. Comparative quantitative data including complete citation of the references are listed in tables thus providing a quick access to an area of special interest with the help of key words.