Formulation of complex starter composition for sour cream spreads and research of functioning of this composition

Authors

  • О. Bodnarchuk Institute of Food Resources NAAS

Keywords:

bacterial composition, lactic acid bacteria, propionic acid bacteria, acidity, diacetil, volatile organic acids

Abstract

In the article conducted job performances are resulted on the search of effective composition of bacterial composition for sour cream spred. Intensity of accumulation of cells, synthesis of aromatic connections of diacetil and volatile organic acids and organoleptik, served as criteria of estimation of bacterial compositions. Dependence of growth and metabolic activity of microflora of dairy starter of the leaven of the relationship between the strains in sowing material is shown. Involvement in the complement of bacterial composition propionic acid bacteria increases the ability to produce aroma and acidity of dairy starter is founded.

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References

Боднарчук О.В., Майборода Ю.В., Кігель Н.Ф., Єресько Г.О. Деякі технологічні аспекти виробництва кисловершкового масла // Продовольчі ресурси – 2014. – № 3. – С.68-73.

Боднарчук О.В., Кігель Н.Ф., Король О.В., Савчук А.І. Заквашувальні культури у виробництві кисловершкового масла // Молокопереробка. – №4. – 2013. – С. 12-19.

Инихов Г.С., Брио Н.П. Методы анализа молока и молочных продуктов М.: «Пищевая промышленность». – 1971. – С.132-133.

Hugenholtz J., Hunik J., Santos H., Smid E. Nutraceutical production by propionibacteria // Le Lait. – 2002. – Vol.82, №1. – P.103-112.

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Published

2015-06-25

How to Cite

Bodnarchuk О. (2015). Formulation of complex starter composition for sour cream spreads and research of functioning of this composition. FOOD RESOURCES, 3(04), 75–80. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/448

Issue

Vol. 3 No. 04 (2015): Food Resources

Section

Технічні науки

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