The use of buttermilk in the composition of normalized cream mixtures in the production of sour cream with a low fat content
https://doi.org/10.47612/2220-8755-2019-14-152-158
Abstract
The dynamics of changes in organoleptic parameters titrated acidity and moistureretaining capacity of sour cream with a mass fraction of fat of 10% based on normalized cream mixtures of different component composition during storage at a standard temperature (4±2)oC for 40 days was studied. The influence of buttermilk obtained by a continuous method of churning cream in the composition of normalized cream mixtures on the quality indicators and consumer properties of sour cream with a low fat content is determined.
About the Authors
O. Skokowa
Mogilev State University of Food Technologies
Belarus
Belarus
Mogilev
J. Chekanowa
Mogilev State University of Food Technologies
Belarus
Belarus
Mogilev
A. Demyanets
Mogilev State University of Food Technologies
Belarus
Belarus
Mogilev
References
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Review
For citations:
Skokowa O., Chekanowa J., Demyanets A. The use of buttermilk in the composition of normalized cream mixtures in the production of sour cream with a low fat content. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):152-158. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-152-158
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