STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE

Lubov Musiy, Orysia Tsisaryk, Iryna Slyvka, Olha Mykhaylytska, Bogdan Gutyj

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.

Keywords


cream; Flora Danica; L. acidophilus La-5; sour-cream butter; probiotic properties

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DOI: http://dx.doi.org/10.21303/2504-5695.2017.00318

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Copyright (c) 2017 Lubov Musiy, Orysia Tsisaryk, Iryna Slyvka, Olha Mykhaylytska, Bogdan Gutyj

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)