Synchronization of starter lactic acid bacteria for the production of cultured cream
1997
Kasalica, A. (Javna poljoprivredna sluzba, Novi Beograd (Yugoslavia). Zavod za mlekarstvo) | Ignjatovic, V. ("Mlekara Pancevo", Pancevo (Yugoslavia))
The objective of the study was to synchronize starter lactic acid bacteria to yield a product with characteristics closest to cultured cream obtained by fermentation with butter starter. We used five combinations of starter lactic acid bacteria (A,B,C,D,E) consisting of yoghurt starter (OB) and Lactobacillus helveticus strains (H1). Pasteurized, homogenized cultured cream with 12 fat was fermented with starters A, B, C and D (2) and incubated at 44 deg C for 2.5-3 h. Fermentation with starter E (2) was performed at 30 deg C for 16 h. We examined titration acidity, pH, forming of diacetyl (creatine test) and sensory scores assessment of the obtained cultured cream samples. The obtained results showed that combination A (OB+H1) and C (OB+M1+H1) including strain Lactobacillus helveticus yielded a better product, regarding sensory characteristics, than combinations B (OB+M1) and D (OB). Thus prepared starters A and C, with characteristics closest to cultured cream obtained with butter starter (E) can be successfully used for the industrial production of cultured cream, the fermentation being completed for 3 h instead of 16 h.
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