QUALITY SOUR–CREAM SPREAD, MADE A METHOD OF CONVERTING FAT MIXTURE


  • A. V. Bondarchuk Institute of food resources NAAS, Kiev
  • N. F. Kigel Institute of food resources NAAS, Kiev
Keywords: sour–cream spread, acidity, diacetyl, volatile organic acids

Abstract

Quality of sour–cream spread during storage at the temperature (5–0) ºС is investigated. Quantity of aromatic compounds depends on initial acidity of plasma of productss, that conditioned by the dose of the brought of starter is showned.

In made sour–cream spread by the method of transformation of fatty mixture at the temperature of storage (5–0) ºC microbiological processes are slowed, the amount of starter microflora reduced.

The contents of basic aromatic compounds (diacetyl, volatile organic acids) in products  also has a tendency to the decline.

Use of dairy starter in an amount 6–8 % at the production of spreads with fatty basis of milk fat: substitute o  milk fat 50:50 and 8 % in ratio 25:75 provides the receipt of sour–cream spreads with more by intensive taste and aroma is determined. Exactly at these doses of starter in an equal degree shows the effect of aromatic substances, acidity of fatty phase and plasma.

 

Author Biographies

A. V. Bondarchuk, Institute of food resources NAAS, Kiev
Candidate of Technical Sciences
N. F. Kigel, Institute of food resources NAAS, Kiev
Doctor of Technical Sciences

References

Stepanova, L. I., Zueva, E. V., Melnikov, E. M., Pochernikov, S. V. (2006). Sbalansirovannyiy zhirnokislotnyiy sostav – osnova polucheniya vyisokokachestvennyih spredov / Masla i zhiryi. 8, 16. (in Russian).

Shilman, L. Z., Simakova, I. V. (2011). K voprosu o sostave spredov / Sb. materialov Mezhdunarodnoy nauchno–tehnicheskoy konferentsii «Innovatsinonnyie tehnologii v pischevoy promyishlennosti: nauka, obrazovanie i proizvodstvo». 304–307. (in Russian).

Rodak, O. Ya. (2011). Doslidzhennia pozhyvnykh vlastyvostei sprediv pidvyshchenoi biolohichnoi tsinnosti / Obladnannia ta tekhnolohii kharchovykh vyrobnytstv: temat. zb. naku. pr. – Donets. nats. un–t ekonomiky i torhivli im. M. Tuhan–Baranovskoho. 27, 446–351. (in Ukrainian).

Sergeev, V. N., Ibragimova, A. Z., Shamraeva, N. D. (2005). Obogaschenie spredov vitaminsinteziruyuschey mikrofloroy / Syirodelie i maslodelie. 5, 45–46. (in Russian).

Yeresko, H. O., Kihel, N. F., Romanchuk, I. O., Naumenko, O. V., Danylenko, S. H., Orliuk, Yu. T. (2014). Instruktsiia shchodo orhanizatsii vyrobnychoho mikrobiolohichnoho kontroliu na pidpryiemstvakh molochnoi promyslovosti / NAAN; In–t prod.resursiv NAAN. –K.: NTTs «IAE», 372. (in Ukrainian).

Inihov, G. S., Brio, N. P. (1971). Metodyi analiza moloka i mlochnyih produktov. M.: «Pischev.prom.». 132–133. (in Russian).

Abstract views: 18
PDF Downloads: 14
Published
2016-03-06
How to Cite
Bondarchuk, A. V., & Kigel, N. F. (2016). QUALITY SOUR–CREAM SPREAD, MADE A METHOD OF CONVERTING FAT MIXTURE. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 18(1), 26-31. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3217
Section
Technological ensuring of production, processing of products of animal origin