ДОСЛІДЖЕННЯ ПРОЦЕСІВ ФЕРМЕНТАЦІЇ ТА ФІЗИЧНОГО ВИЗРІВАННЯ ВЕРШКІВ У ВЕСНЯНО-ЛІТНІЙ ПЕРІОД РОКУ ПРИ ВИРОБНИЦТВІ МАСЛА З ПРОБІОТИЧНИМИ ВЛАСТИВОСТЯМИ

Autor: L.Y. Musiy, O.Y. Tsisaryk
Rok vydání: 2016
Předmět:
Zdroj: Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 18:56-62
ISSN: 2518-1327
2413-5550
DOI: 10.15421/nvlvet6811
Popis: The aim of our research was to establish the optimal parameters of the cream fermentation and physical maturation under the production of cultured butter in the spring-summer period with the combination of mesophilic cultures Flora Danica (FD) - Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris, Lactococcus lactis ssp. diacetylactis with thermophilic monocultures of Lactobacillus acidophilus probiotic strain La-5 (La-5). Cultured butter of four groups were made: I group (samples KL1, KL2, KL3 under the using FD; FD+La-5; La-5 respectively) – cream for fermentation temperature (30±1) °C; II (samples KL4, KL5, KL6 under the using FD; FD+La-5; La-5, respectively) – cream for fermentation temperature (37±1) °C; III (samples KL7, KL8, KL9 under the using FD; FD+La-5; La-5 respectively) – summer Danish stepwise regime; IV (KL10, KL11, KL12 under the using FD, FD+La-5, La-5, respectively) – adding starters into butter grain. Acid activity were controlled in fermented cream and in butter plasma. The possibility of a combination FD mesophilic cultures with thermophilic monoculture L. acidophilus probiotic strains La-5 in the cream under the production of сultured butter with probiotic properties. Dose and ratio inoculation between FD and La-5 starter were experimentally found – 1:1 at the initial concentration of each culture in cream 1 10 6 cfu/cm 3 for the production of сultured butter with probiotic properties. The parameters of the fermentation process and the physical maturation of the cream for combination starter cultures FD and La-5 in the spring-summer season are: fermentation temperature (30 ± 1) °C, the duration of 4 hours; physical ripening temperature (5 ± 1) °C, duration 6 hours. Cultured buttercharacterized excellent taste and aroma uder the optimal fermentation temperature and physical maturation of the cream.
Databáze: OpenAIRE
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