Acetic, propionic, and butyric acids in Swedish fermented milk products were measured by steam distillation followed by gas-liquid chromatography whereas ethanol content was measured by an enzymatic method.Acetic acid was low in yogurt (less than 20 mg/100 g) but high in bifidus milk (more than 600 mg/100 g).Other products showed intermediate acetic acid whereas propionic and butyric acid contents were low in all:products investigated.Ethanol content of Swedish fermented products was low except for kefir, which initially contained about 20 mg/100 g (day 1), and following storage 200 mg/ 100 g (day 11).
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Livia Alm (1982) studied this question.
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