Study of storage capacity of cream-buttermilk sour cream in standard and provocative modes
Abstract
Milk fat constants, organoleptic, physicochemical, microbiological indices, antioxidant properties of sour cream with weight fraction of fat 10 % from cream and buttermilk obtained during production of sweet butter by beating method in amount of up to 40% of mixture weight during storage under standard temperature conditions at (4±2)°C and provocative "stress test" mode at (10±2)°C compared to traditional sour cream based on natural cream.
About the Authors
O. I. Kuptsova
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
J. J. Chekanowa
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
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Review
For citations:
Kuptsova O.I., Chekanowa J.J. Study of storage capacity of cream-buttermilk sour cream in standard and provocative modes. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):203-213. (In Russ.)
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