Characteristics of the sour cream produced with participation of thermophilic cultures
2002
Cais-Sokolinska, D. | Dankow, R. | Pikul, J. (Poznan Agricultural University (Poland). Dept. of Dairy Technology)
The paper include study over the sour cream produced with participation of thermophylic yoghurt cultures; traditional (yoghurt cream) and additionally enriched with specific strains of probiotic properties (bio-yoghurt cream), received in industrial conditions stored for 3 weeks in cold storage temperatures varying from 5 to 7 deg C and from 9 to 11 deg C. Titrable acidity was determined and active acidity measured in the cream. Number of bacteria type Lactobacillus, Streptococcus and Bifidobacterium and presence of bacteria of coli group as well as mould and yeast were determined. The cream was organoleptical evaluated
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