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

Danylenko, Svitlana; Боднарчук, Оксана; Ryzhkova, Taisіa; Дюкарева, Галина Іванівна; Malafaiev, Mykola T; Verbytsky, Sergii B

doi:10.17306/j.afs.0836

Cited by 4 publications

(1 citation statement)

References 7 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Структура производства кисломолочных продуктов в России в 2020 году по видам: 1 -кефир; 2 -йогурт; 3 -сметана; 4 -творог; 5 -ряженка и варенец; 6 -продукты на основе творога; 7 -прочее Figure 1. Structure of production of fermented milk products in Russia in 2020 by types: 1kefir; 2yogurt; 3sour cream; 4cottage cheese; 5fermented baked milk and varenets; 6products based on cottage cheese; 7other За счет компонентов растительного происхождения можно скорректировать свойства продукта, придать ему функциональную направленность [12][13][14][15][16][17].…”

Section: Introductionunclassified

Functional sour cream product

Долматова

Mashkova

2021

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as well as the increased demand for healthy food products have led to the creation of a new group of sour cream products, which are supplemented with non-dairy ingredients - fortifiers. Due to the components of plant origin, it is possible to adjust the properties of the product, to give it a functional orientation. The authors proposed a method for the production of a sour cream product with the addition of wheat flakes and peach puree. The sour cream product was produced according to the traditional technological scheme. A feature of the technology is the introduction of plant components into the fermented product. The choice of the optimal dosage of wheat flakes and peach puree was carried out in accordance with the combination of the taste of the filler and the product, the indicators of the consistency and color of the sour cream product. The optimal dosages of the introduced components have been selected experimentally. An assessment of the quality indicators of the finished product has been carried out. The water-holding capacity of samples of sour cream products has been studied. By the amount of whey, you can judge the ability of dietary fiber to swell. The smaller the volume of whey, the more the dietary fiber absorbs moisture, which has a positive effect on the shelf life of the product. The viscosity was determined on a vibration viscometer in samples of samples with an undisturbed, damaged and restored clot. It was found that the sour cream product has the best moisture-absorbing ability, a fairly thick consistency, and after mixing it well restores the structure. It has been determined that the use of plant materials has a beneficial effect on the quality of the product.

show abstract

Section: Introductionunclassified

Functional sour cream product

Долматова

Mashkova

2021

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

show abstract

Organization of the production process of sour cream and sour cream product using modernized equipment

Perederiy,

Dolmatova

2022

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

According to the latest data of the Ministry of Agriculture of Russia, as of December 2021, the daily volume of milk sales by agricultural organizations is 2.6% more than in the same period last year, which contributes to an increase in the production of dairy products. An analysis of the dairy market data showed that the volume of sour cream produced is growing every year, but its production remains lower than consumption. The solution to this problem may be the additional production of sour cream products. Non-dairy components in the composition of the latter contribute to improving the quality and giving the product a functional orientation. The equipment of the StimInoxGroup company is selected in accordance with the technological process for the production of sour cream and sour cream product based on the total amount of raw milk. The process is carried out as follows. Milk is fed to a modular station for receiving and accounting for milk, cooled and sent to tanks with thermal insulation for subsequent storage. From the tank, milk is fed to a separator, which, together with a homogenizer, is connected to a modular pasteurization and cooling unit. After the separator-normalizer, the normalized cream is sent to a container with a cooling jacket and thermal insulation, where it is stored until pasteurization. Also, milk normalized by the mass fraction of fat comes out of the separator, which is then sent for further processing. After pasteurization, the cream is sent to VDP containers for further fermentation and maturation. To improve the quality of the clot, the standard configuration of the VDP tanks was modernized: PTFE scrapers were installed on the frame mixer to increase the mixing area; reduced stirrer speed to prevent clot damage; increased power of the motor-reducer; the heating and cooling coil is installed not only on the sides, but also on the bottom of the tank, for faster heating and cooling of the product. These changes make it possible to obtain a product with improved organoleptic properties and speed up some technological processes.

show abstract

Fermented milk cream and its properties

Özcan¹,

Özcan²

2022

Food Health

View full text Add to dashboard Cite

Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality in milk and dairy products, and milk fat is encapsulated in the glob-ule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kid-ney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fer-mented creams, fat content, production method and used starter cultures vary by country. In this study, fer-mented cream produced in Turkey and in the world classification, production stages, the parameters af-fecting the sensory and tex-tural properties was investi-gated.

show abstract

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

Cited by 4 publications

References 7 publications

Functional sour cream product

Functional sour cream product

Organization of the production process of sour cream and sour cream product using modernized equipment

Fermented milk cream and its properties

Contact Info

Product

Resources

About