MICROBIOLOGICAL KYSLOVERSHKOVOHO AND QUALITY OIL SWEET UNDER LOW TEMPERATURE STORAGE

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.