Effects of the production method on formation of sweet butter flavor | Влияние метода производства на формирование вкусового букета сладкосливочного масла
2010
Kustova, V.P. | Vyshemirskij, F.A., All-Russia Research and Development Inst. of Butter and Cheese Production, Yaroslavl Region (Russian Federation)
The influence of two production methods – converting high fatty cream (CHFC) and whipping cream (WC) on formation of sweet butter flavor was studied. The butter Krestjanskoye was produced from cream having fat content of 42% pasteurized at t 97degrees C with exposure of 15 min. an organoleptic evaluation of flavor and smell of butter samples was about the same. At the same time, in the butter produced by CHFC method the taste of pasteurization was more pronounced, WC method – creamy flavor. Some experts observed mot harmonic combination if creamy flavor and pasteurization in the butter produced by WC method. As if found, the total content of flavor aromatic substances (FAS) was greater than by 12.2%in the butter produced by the CHFC method. The total content of volatile FAS in butter milk produced whipping was 1.6 times greater than in butter milk by producing butter by the CHFC method. The main groups of fatty acids of butter favor are acids and carbonyl compounds, the content of acids in steam phase of the butter produced by the WC method was lower and of aldehydes higher than in the sample produced by the CHFC method. The content of ethanol was also higher in the butter produced by the WC method providing thereby more saturated creamy flavor to it
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