Research of effect of the method of bacterial preparation activating in the production of sour cream butter

Authors

  • О. Bodnarchuk Institute of Food Resources NAAS
  • N. Kigel Institute of Food Resources NAAS
  • H. Yeresko Institute of Food Resources NAAS

Keywords:

sour-cream butter, activization, bacterial preparation, dairy starter, lactic aсid bacteria, acidity, diacetyl, volatile organic acids

Abstract

The influence of bacterial preparation activated in different ways, the quality of fermented butter are investigated. It is shown that an effective way of producing the product is to use first dairy starter, which provides the required its acidity, flavor and aroma.

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References

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Инихов Г.С. Методы анализа молока и молочных продуктов / Г.С. Инихов, Н.П. Брио. – М.: Пищев. пром-сть. – 1971. – С.132-133.

Гуляев-Зайцев С.С. Физико-химические основы производства масла / С.С. Гуляев-Зайцев. – М.: Пищевая пром-сть, 1974. – 132 с.

Published

2014-06-25

How to Cite

Bodnarchuk О., Kigel, N., & Yeresko, H. (2014). Research of effect of the method of bacterial preparation activating in the production of sour cream butter. FOOD RESOURCES, 2(02), 59–63. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/421

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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