Study of Keeping Probiotic Properties of Sour-Cream Butter at Storage

Abstract

The aim of the work was the study of keeping probiotic properties of sour-milk butter with inclusion of Lactobacillus acidophilus La-5 (La-5) monoculture. Flora Danica mesophile culture independently (FD); in combination with La-5 and La-5 independently were used for fermenting cream. The output consistence of culture in cream was 1×106 CFU/cm3. In autumn-winter and spring-summer period of the year four butter groups were prepared, they differed by temperature of cream fermentation: I group – (30±1) ºС; II – (37±1) ºС; III – stage regimes of combination of fermentation and physical maturing; IV group – introduction of cultures into oil kernel; the output concentration – 1·108 CFU/cm3. As to the features of summer and winter periods, in summer one cream fermentation is more active that is indicated by more number of cells of both microbial cultures. The best parameters of viable cells keeping were typical to the samples at FD+La-5 use and temperature of cream fermentation (30±1) ºС. Storage life of sour-cream butter with probiotic properties is 35 days at temperature 0…-5 ºС.

Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

“…They found that the viability of the probiotic bacteria declined throughout the 22 days storage period, although cultures retained counts higher than 6 Log CFU/g, constituting, therefore, a good vehicle for delivering probiotic bacteria. Musi, Tsisary, Slyvk, Mykhaylytsk, and Gutyj (2017) report that cream fermentation with Flora Danica mesophilic culture plus Lactobacillus acidophilus , at 30°C, showed high viable cell counts. The shelf life of this sour‐cream butter with probiotic properties was 35 days at temperature of 0°C–5°C.…”

The effects of thickeners upon the viscous properties of sour cream with a low fat content

“…To improve emulsifying and stabilizing properties, microparticulate protein (MPP) produced from milk is used, the microparticles of which have a regular spherical shape and a size from 1 to 10 microns, which corresponds to the parameters of fat globules in milk products. The introduction of MPP into low-fat sour cream made it possible to increase its water-holding ability and creaminess without increasing the fat content of the product at shear rate gradient values from 3 to 437.4 s -1 (Musiy et al, 2017). There is evidence that the increase in the sour cream's water-holding ability and its viscosity was facilitated by the addition of the ingredients of starch-and oil-containing plant raw materials: not fried buckwheat seeds (Evdokimov et al, 2010), leaf extract of Moringa oleifera or oil made of the said raw material (Salem et al, 2015).…”