摘要：The use of lactones, which exist among aroma components in milk products, has rapidly increased as an acidification agent in some of the milk products such as cheese, yoghurt, etc. The use of those compounds provides saving from time, labour and equipment, gives the opportunity to control acidity development easily, and makes the process automation easier. In this paper, the chemical properties of lactones, the importance in milk fat, the place in cheese and yoghurt-making and the usage of them for the preservative purpose are reviewed.
