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