Sour cream butter: production technology, taste, GOST

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Production of food products with therapeutic and prophylactic properties is one of the main trends of the modern food industry. Dairy products make up a significant part of such products, in which such properties are most often formed with the help of various additives. However, modern world trends put naturalness in the first position, which is especially important for dairy products.

Special attention is paid to butter, which for many years has been unfairly attributed to harmful effects on human he alth. The discovery of the unique properties of certain fatty acids that are characteristic of milk fat has led to a re-examination of the importance of animal fat oils in the human diet. Thanks to the use of probiotic dairy cultures, fermented milk oil has acquired additional valuable properties for human he alth and has become an integral part of many diets, including for the elderly.

Types of butter and its classification

This product is classified according to the characteristics of its preparation and chemical composition. In the modern gradation of butter, the following types are distinguished:

• Sweet cream is made frompasteurized cream. This technology for the production of butter is considered the most common. This product accounts for 85% of the total volume.
• Sour cream butter is made from pasteurized fermented cream. Due to the content of aroma-forming substances and lactic acid, this product has a specific sour-milk taste and aroma.
• Vologodskoye is a product made from highly pasteurized cream (97-98 °С), uniform light yellow color, homogeneous, plastic consistency with a pronounced taste and aroma. Produced by churning high-fat cream.
• Ultralight, or amateur. This type of oil is characterized by low fat content and high water content.
• Cheese. Produced from cream, which is obtained by separating whey.
• Separately isolated creamy products with various fillers, such as fruit and berry juices, cocoa, honey, vanillin.

The entire range of produced butter is combined into two main groups: s alted - (sweet or sour cream butter) prepared with s alt, and uns alted, respectively, without addition. S alt also acts as a preservative, but its content should not exceed two percent of the total mass. S alting uniformity is regulated separately. Quality requirements are fixed in GOST. Butter on the modern market is also represented by several types of special products:

• Mixed - with the addition of vegetable oil(sunflower, olive, soy).
• Fat-free.
• Recombined, based on milk powder.

Features of sour cream butter

Cream for such a product is pre-fermented under certain conditions - biological (biochemical) maturation. For the preparation of sourdough, pure cultures of lactic acid bacteria are used. In the process of maturation, the fermentation of milk sugar occurs. As a result, lactic acid is formed, the acidity of the plasma changes, and aromatic substances (diacetyl, volatile alcohols and esters) accumulate.

Biological maturation of cream for sour cream butter gives the finished product a characteristic taste and aroma. The use of probiotic lactic acid cultures makes it possible to regulate the fatty acid composition, increase the amount of unsaturated fatty acids, making sour cream butter dietary and beneficial to the body.

Methods of biochemical ripening of cream

Biological ripening of cream is possible in three ways:

• Long. In this case, sourdough is introduced into the pasteurized and chilled cream in the amount of 2-5% of the total mass. The amount depends on its activity and the fat content of the dairy product. Fermentation is carried out at a temperature of 16-20 °C. Ripening continues until the required acidity is reached, after which the cream is left for physical maturation.
• Short. When using this method, the starter is introduced after the physical maturation of the cream. The acidity of the required level is achieved by the amount of sourdough added.
• Separate method of maturation of cream. It involves the introduction of sourdough directly into the oil layer during its processing. Active lactic acid bacteria develop in the oil plasma already in the first days and prevent the development of third-party microflora. The mass fraction of the applied starter is 2.5-3.5%. This method is most often used in the food industry, as it is especially effective in continuous oil production. With this method, the shelf life of the product is increased, its aroma and taste are improved, sourdough is saved, and productivity is increased.

Sour cream butter production technology

To obtain this type of product, a certain amount of cream with 35% fat content is pasteurized at a temperature of 90-95 degrees with an exposure of 10 minutes. After that, the chilled cream is left in special baths for physical maturation. The finished material is heated to the required temperature and whipped in an oil maker. The starter of bifidobacteria, the starter of pure cultures and vegetable oil are introduced into the resulting layer. The resulting mixture is thoroughly mixed for 5-10 minutes at a temperature of 30-32 °C. The finished product is cooled and packaged. It is believed that the best butter is obtained by harvesting dairy raw materials in February when cows are kept in a stall.

The peculiar taste of sour cream butter

The sour-cream product differs from the sweet-cream analogue in its characteristic pleasant sour-milk taste and smell. This is due to the presence of waste products of microorganisms present in the starter and in the oil itself, formed during the fermentation process. Previously, biological maturation was carried out by natural fermentation of raw cream by the microflora present in it. In modern production, cream for sour cream butter is pasteurized, and fermentation is carried out with the help of specially isolated cultures of microorganisms, which allows you to change the taste.

Requirements for fermented milk butter. GOST

According to paragraph 53 of GOST, butter R 52738-2007, sour cream is a type of butter made from pasteurized cream with the introduction of lactic acid microorganisms. Plasma acidity - from 26 to 55. The consistency of sour cream butter at a temperature of 10-12 ° C should be dense and uniform. When cut, the surface should be slightly shiny, dry in appearance, with the smallest single droplets of moisture. The color varies from white to light yellow, uniform throughout the mass. The fat content of butter, including sour cream butter, ranges from 50% to 85% inclusive.

He alth product

Sour cream butter has become a traditional product in many countries around the world. Recently, there has been a tendency to reduce the acidity of the plasma, which is expressed in a decrease in a clear characteristic taste. This is largely due to the use of this fermented milk product withdietary and he althy eating.