Adjustment of the method to accumulate starter composition for bacterial preparation used for sour cream butter
Keywords:
bacterial composition, diacetyl, lactic acid bacteria, volatile organic acidsAbstract
The results of researches relating the methods of accumulation of starter composition for bacterial preparation are adduced. Bacterial culture for sour-cream butter obtained by general and separate cultivation of its mesophilic and thermophilic constituents differed by the content of aromatic compounds and taste characteristics. It was established, that general increase of all strains of bacterial composition during 12 h provides its whole sufficient productivity, effectively influences its biochemical activity and that it has economic advantages. Dependence of the growth activity of microflora of bacterial composition on the cultures ratio in inoculum is shown.
Downloads
References
Боднарчук О.В. Заквашувальні культури у виробництві кисловершкового масла / О.В. Боднарчук, Н.Ф. Кігель, О.В.Король [та ін.] // Молокопереробка. – 2013. – №4. – С. 12-19.
Шершнева В. Производство кислосливочного масла / Шершнева В. – Москва: Пищепромиздат, 1957. – 62 с.
Кігель Н.Ф. Властивості кисловершкового масла, ароматизованого внесенням закваски в пласт / Н.Ф. Кігель, Г.О.Єресько, О.В. Боднарчук // Продовольчі ресурси. – 2013. – С.91-97.
Гринене Э.К. Технологические аспекты по повышению качества сливочного масла на основе изучения его вкусовых и ароматических свойств: авторефер. дис. на здобуття наук. ступеня докт. техн. наук: спец. 05.18.04 «Технологія мясних, молочних та рибних продуктів» / Э.К. Гринене. – Каунасс, 1984. – 40 с.
Павлова Т.А. Разработка технологии кислосливочного масла пониженной жирности: автореф. дис. на здобуття наук. ступеня канд. техн. наук: спец. 05.18.04. «Технологія мясних, молочних та рибних продуктів» / Т.А. Павлова. – Вологда-Молочное, 2012. – 19 с.
Инихов Г.С. Методы анализа молока и млочных продуктов / Г. Инихов, Н. Брио. – Москва: Пищевая промішленность, 1971. – С.132-133.
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
