Investigation of effect of buttermilk in combined cream mixture on sour cream storage stability and stability
https://doi.org/10.47612/2220-8755-2020-15-136-145
Abstract
The effect of 10% and 40% buttermilk in the combined cream mixture on the storage capacity of sour cream with 10% and 20% fat by weight was investigated. Studied acid formation, intensity of hydrolysis and oxidation of different fat sour cream lipids based on mixtures of different component composition, development of fermenting lactic microorganisms of ready-made products depending on change of oxidation-reduction potential in the course of storage in standard temperature condition (4±2)оС within 45 days is also analyzed.
About the Authors
J. Chekanowa
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
O. Skokowa
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
T. Melekh
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
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Review
For citations:
Chekanowa J., Skokowa O., Melekh T. Investigation of effect of buttermilk in combined cream mixture on sour cream storage stability and stability. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):136-145. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-136-145
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