{"title":"在生产低脂肪含量酸奶油的标准化奶油混合物中使用酪乳","authors":"O. Skokowa, J. Chekanowa, А. Demyanets","doi":"10.47612/2220-8755-2019-14-152-158","DOIUrl":null,"url":null,"abstract":"The dynamics of changes in organoleptic \nparameters 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.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT\",\"authors\":\"O. Skokowa, J. Chekanowa, А. Demyanets\",\"doi\":\"10.47612/2220-8755-2019-14-152-158\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The dynamics of changes in organoleptic \\nparameters 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.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-152-158\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-152-158","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT
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.
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