INFLUENCE OF ADDITIONAL STARTER CULTURES OF PRODUCTION BY RUE "INSTITUTE OF THE MEAT AND MILK INDUSTRY" ON THE DURABILITY OF SOUR CREAM BY STORAGE
Abstract
The following aspects were studied: changes in organoleptic, physicochemical and microbiological indicators of sour cream with 15% fat mass, that was prepared with additional starter cultures Lactobacillus casei LbK (for milk produktion) and Lactobacillus plantarum LbP (for cheese production), by storage. Have shown that these additional cultures may be analogous to the replacement of imported antimicrobial bioprotectors to improve the storage capasity of sour cream.
About the Authors
J. Chekanowa
Mogilev State University of Food Technologies
Belarus
Belarus
O. Skokowa
Mogilev State University of Food Technologies
Belarus
Belarus
References
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Review
For citations:
Chekanowa J., Skokowa O. INFLUENCE OF ADDITIONAL STARTER CULTURES OF PRODUCTION BY RUE "INSTITUTE OF THE MEAT AND MILK INDUSTRY" ON THE DURABILITY OF SOUR CREAM BY STORAGE. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):71-76. (In Russ.)
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