Traits of sour-cream butter of aroma enhanced by bringing a starter to layer

Authors

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

Keywords:

dairy starter, acidity, bacterial compositions, acidity, quantity of cells, sour-cream butter, diacetyl, volatile organic acids, reologic indexes

Abstract

It is shown that organoleptic qualities of product depend in dose of dairy starter of butter. Investigation influence of dairy starter on physical and chemical indexes and piling up of basic components which stipulate aromatic composition of product. Defined that using for the production of sour-cream butter of dairy starter in an amount 3,5% by bringing of it in a layer provides the expressed taste and aroma product.

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References

Вышемирский Ф.А. Масло из коровьего молока и комбинированное / Ф.А. Вышемирский. – С.Пб.: Гиорд, 2004. – 717 с.

Пояркова Н.С. Влияние некоторых технологических фак торов на вкус и аромат кислосливочного масла, полученного способом преобразования высокожирных сливок / Н.С. Пояркова // Труды ВНИИМСП. – 1973. – Т. 10. – С. 139-151.

Свириденко М. Получение активной и стабильной производственной закваски / М. Свириденко // Переработка молока. – 2011. – № 6. – С. 30-32.

Инихов Г.С. Методы анализа молока и молочных продуктов / Г.С. Инихов, Н.П. Брио. – М.: Пищевая промышленность, 1971. – 423 с.

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Published

2013-02-04

How to Cite

Kigel Н., Yeresko Н., & Bodnarchuk О. (2013). Traits of sour-cream butter of aroma enhanced by bringing a starter to layer. FOOD RESOURCES, 1(1), 91–97. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/403

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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