MICROBIOLOGICAL KYSLOVERSHKOVOHO AND QUALITY OIL SWEET UNDER LOW TEMPERATURE STORAGE


  • A. Bondarchuk NAAS Institute of food resources, Kyiv
Keywords: sour-сream butter and sweet-сream, lactic acid bacteria, extraneous microflora

Abstract

The changes in the composition of the microflora during storage sour-сream butter and sweet-сream butter at a temperature of  - 7…-11 °C and – 12…-18 °C are determined. The paper analyzes the effect of low temperatures on the microbiological quality during industrial storage of sour-сream butter and sweet-сream butter, produced current method. During storage sour-сream butter survived by these temperature conditions under 64…73% and 57-65% laktoflora of starter, especially resistant remained flavoring lactococci are established. Cell death laktoflora of starter in sour-сream butter at a temperature of -7…-11°C slowly is shown. However, after9 months and 12 months for temperature regimes -7…-11°C and -12…-18°C is the number of cells at nearly the same level. The relatively low temperature dіapazon -12…-18°C was effective and allow for a longer period«preserve» laktoflora of starter in sour-сream butter.

Guantity of technically harmful microorganisms, mesophilic and thermophilic aerobic bacteria, yeast and mold, lipolytic bacteria and coliform which is an indicator of microbiological safety during storage decreased, especially in sour-cream butter.

 

Author Biography

A. Bondarchuk, NAAS Institute of food resources, Kyiv
Candidate of Technical Sciences

References

Vyshemirskij, F. A. (2004). Maslo iz korov'ego moloka i kombinirovannoe. – P.: Giord, 716. (in Russian).

Gorbatova, K. K. (2003). Biohimija moloka i molochnyh produktov. – Sankt-Peterburg. – Giord. 312. (in Russian).

Vyshemirskij, F. A., Gordeeva, E. Ju., Kaneva, E. F., Ivanova, N. V. (2003).Vlijanie temperatury na kachestvo slivochnogo masla / Syrodelie i maslodelie. 3, 35–37. (in Russian).

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Published
2015-02-08
How to Cite
Bondarchuk, A. (2015). MICROBIOLOGICAL KYSLOVERSHKOVOHO AND QUALITY OIL SWEET UNDER LOW TEMPERATURE STORAGE. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 3-10. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3276
Section
Technological ensuring of production, processing of products of animal origin