Some of technological aspects of manufacturing sour-cream butter

Authors

  • О. Bodnarchuk Institute of Food Resources NAAS
  • Yu. Maiboroda Institute of Food Resources NAAS
  • Н. Yeresko
  • N. Kigel Institute of Food Resources NAAS

Keywords:

sour-cream butter, bacterial preparation, lactic acid bacteria, acidity, diacetyl, volatile organic acids

Abstract

Technology of production of sour-cream butter with the use of new bacterial culture are scientifically grounded. Influence of bacterial culture on the indexes of quality of sour-cream butter is studed and compared to his analogues of the imported production. Is it well-proven that introduction of bacterial ferment in an amount 3,5-5% depending on acidity of ferment 90-105ºТ on the stage of forming of structure of product provides high organoleptic indexes of product. This product is competitive and does not enter on microbiological, physical and chemical and to biochemical indexes it is shown.  

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References

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Published

2014-12-25

How to Cite

Bodnarchuk О., Maiboroda, Y. ., Yeresko Н., & Kigel, N. (2014). Some of technological aspects of manufacturing sour-cream butter. FOOD RESOURCES, 2(03), 68–72. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/515

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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