INVESTIGATION OF THE EFFECT OF FERMENTED MILK STARTER CULTURE ON BUTTER QUALITY INDICATORS

Abstract

Butter production in Kazakhstan is gaining growth, the food market is represented by a diverse range of sweet and creamy butters, butters with fillers, which are produced by oil processing enterprises. This article presents research on the development of sour-cream butter with functional properties, studies have been conducted on the influence of fermented milk crops on oil quality indicators during storage. Standard methods were used in three-fold repetition to conduct the research. Various types of fermented milk starter cultures were studied, and models of butter recipes with starter cultures were compiled. Fermented milk ferments were introduced into the butter layer during thermomechanical processing. The results of the study showed that it is recommended to use the bacterial starter culture of EM Kurungа for the production of butter. The butter quality indicators were studied using this starter culture. The introduction of a starter culture in an amount of 3% allows you to get a product with the best characteristics, the value of the acid number is within the normal range for sour cream butter and allows you to maintain the quality of the product for 60 days. The finished product had positive organoleptic properties, shelf life and can be recommended for functional nutrition.