Abstract
The effect of 10% and 40% buttermilk in the combined cream mixture on the storage capacity of sour cream with 10% and 20% fat by weight was investigated. Studied acid formation, intensity of hydrolysis and oxidation of different fat sour cream lipids based on mixtures of different component composition, development of fermenting lactic microorganisms of ready-made products depending on change of oxidation-reduction potential in the course of storage in standard temperature condition (4±2)оС within 45 days is also analyzed.
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