Sour Cream Research Articles

КАЧЕСТВО ТВОРОГА В ЗАВИСИМОСТИ ОТ ПОРОДЫ КРУПНОГО РОГАТОГО СКОТА

The aim of the work was to conduct a comparative assessment of the quality of cottage cheese made from the milk of cows of two different breeds with the same feeding and maintenance. The milk of the Simmental breed cows had lower acidity, higher fat content, but lower protein content and skimmed milk residue than the milk of the red-mottled breed. The yield of cottage cheese when using the milk of the Simmental breed of cows was 10% higher than from the milk of the red-mottled breed. Cottage cheese made from red-mottled milk was fatter, less moist, but more acidic than cottage cheese made from simmental milk. Cottage cheese from the milk of the Sim-mental breed of cows had the most homogeneous smearing fatty consistency, without noticeable particles of milk protein. It resembled very thick sour cream. Cottage cheese made from red-mottled milk had a crumbly consistency with tangible particles of milk protein. The shelf life of cottage cheese from milk of both breeds was 9 days.

Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review.

Nowadays, dairy products, especially fermented products such as yogurt, fromage frais, sour cream and custard, are among the most studied foods through tribological analysis due to their semi-solid appearance and close relationship with attributes like smoothness, creaminess and astringency. In tribology, dairy products are used to provide information about the friction coefficient (CoF) generated between tongue, palate, and teeth through the construction of a Stribeck curve. This provides important information about the relationship between friction, food composition, and sensory attributes and can be influenced by many factors, such as the type of surface, tribometer, and whether saliva interaction is contemplated. This work will review the most recent and relevant information on tribological studies, challenges, opportunity areas, saliva interactions with dairy proteins, and their relation to dairy product sensory.

Does It Matter What Kind of Dairy Products We Eat?

Dairy is important in many people’s diets. Although all dairy products are made from cow’s milk, various dairy products are made by different processes. This means that they can end up having different nutrients and properties. Researchers and nutritionists usually group all dairy as one food group, but this might miss information about the health effects of eating different dairy products. Immune cells are important to protect us when we get sick. Sometimes, immune cells can be turned on for the wrong reasons and cause too much inflammation, which can lead to diseases. We studied immune cells from people who ate meals with either butter, cheese, whipped cream, or sour cream. After eating cheese and sour cream, immune cells showed fewer signs of inflammatory processes than after eating butter and whipped cream. This may mean that cheese and sour cream could be healthier than butter and whipped cream.

Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.

Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream.

Sour cream is a popular fermented dairy product and galactomannans are widely used in the food industry to improve texture and stability. In this study, it was investigated the effects of different galactomannans (guar gum (GG), locust bean gum (LBG), and GG/LBG) on the rheological, physicochemical, and microbial properties of sour creams. All the sour cream samples had similar pHs (4.55-4.57), acidity (0.83-0.86%), and lactic acid bacteria viable counts (8.08-8.15 log CFU/g) after fermentation. The rheological parameters (ηa,50, K, G', G″, and tan δ) of the sour creams increased after the addition of galactomannans. The sour cream with GG showed higher ηa,50, K, G', and G″ values than the sour cream with LBG. Furthermore, the combination of galactomannans (GG/LBG) did not have any synergistic effect on the sour cream. The water-holding capacity of sour creams was enhanced by the addition of galactomannans, resulting in reduced syneresis.

Risk assessment of potentially toxic trace elements via consumption of dairy products sold in the city of Yerevan, Armenia

The study aimed to investigate the potentially toxic trace elements (PTEs) Pb, Cd, Hg, Mo, and Cu in dairy products sold in Yerevan's markets and to assess the related exposure and possible health risks among the adult population residing in the capital city of Armenia, Yerevan.The PTEs contents were determined in widely consumed dairy products (pasteurized milk, sour cream, matsoun and cheese from cow milk) using graphite furnace atomic absorption spectrometry. PTE contents were in the range of 7.90E-04 (Pb in pasteurized milk) to 6.75E-01 (Cu in cheese) mg/kg. Food consumption was assessed by the 24-h dietary recall method. The PTE daily intakes and margin of exposure (MOE) were calculated by the deterministic approach.The results indicated potential health concerns for the contribution of dairy products to the overall dietary intake of Pb and Cd. MOEs of Pb and Cd (8.71 and 8.80, respectively) estimated for high consumers of cheese (90 g/day and more) were lower than 10. The pilot data set provides the first comprehensive appraisal on the dairy products contamination by PTEs in the Caucasus region. The results point out further attention to sources of Pb and Cd in Armenian dairy products, including environment and farm characteristics.

The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream

Essential oils derived from plant materials are a mixture of compounds that exhibit antibacterial properties. Due to their distinct aroma, they also serve as a desirable natural additive for various food products, including dairy products. In this study, the essential oils of lemon peels, clove buds, and juniper berries were obtained by steam distillation and characterized using gas chromatography–mass spectrometry to determine their chemical compositions and effects on the viability of seven Bifidobacterium strains. Furthermore, the effect of essential oils on the viability of Bifidobacterium animalis subsp. lactis Bb-12 was investigated in cream samples during fermentation and after storage for 21 days at 6 °C. The fatty acid composition of fat extracted from essential oils containing sour cream samples and the volatile aroma compound profile of the sour cream samples were also determined chromatographically. Among the 120 compounds identified, monoterpene hydrocarbons were dominant in the essential oils of lemon peels (limonene and γ-terpinene) and juniper berries (sabinene and β-myrcene), while eugenol and eugenol acetate were abundant in the essential oil of clove buds. In addition to these compounds, butanoic and acetic acids were found in the tested sour cream samples. In turn, fat extracted from these samples was rich in saturated fatty acids, mainly palmitic acid. Among the tested strains of the genus Bifidobacterium, B. animalis subsp. lactis Bb-12 was the most sensitive to the essential oils of clove and juniper, as indicated by the larger growth inhibition zones. However, both the concentration and type of essential oils used had no effect on the number of cells of this strain present in the cream samples immediately after fermentation and after its 21-day storage, which suggests that the tested essential oils could be a natural additive to dairy products.

Assessment of vegetable and animal products in the Murmansk region within the implementation of the federal project “Public Health Promotion”

Monitoring studies of the quality of food products of plant and animal origin, including vegetable oils, some confectionery products and dietary supplements were carried out in the Murmansk region as a part of the implementing the federal project “Public Health Promotion” of the National Project “Demography”. Within the framework of monitoring studies, data allowing to evaluate the quality of food products in circulation on the territory of the Murmansk region were obtained, the share of products, up to 12% of the volume of the studied range not meeting the established requirements in safety quality indicators is revealed. The highest percentage of food products that do not conform to the technical regulation requirements is defined in the category of animal products and made up 7.8% of the total amount the of studied samples, the second place (2.5%) is given to the products of plant origin, other products – 1.8% complete the list. Toxic elements, pesticides, antibiotics, preservatives, mycotoxins, nitrates, dry low-fat milk residue, genetically modified enzymes (microbial transglutaminase) and sanitary-indicative microorganisms were determined among the safety indicators. Products of animal origin like eggs, milk, yogurt, kefir, sour cream, cake cheese, cheeses, condensed milk, butter, bockwurst sausages, sausages, were not safe for the consumer as a result of violating the production technology, including storage conditions failure, the use of low-quality raw material, or product falsification. The assessment of apples, cucumber, tomato, sunflower and olive oil, cookies and dietary supplements samples showed unsatisfactory results in the residual content of pesticides, nitrates, toxic elements, antibiotics and peroxide.

Influence of Spore Formers on Fermentation, Rheological, and Textural Properties of Sour Cream

Influence of Spore Formers on Fermentation, Rheological, and Textural Properties of Sour Cream

Пахта – биологически ценный сырьевой компонент в технологии сметаны

Пахта – биологически ценный сырьевой компонент в технологии сметаны

INVESTIGATION OF EFFECT OF BUTTERMILK IN COMBINED CREAM MIXTURE ON SOUR CREAM STORAGE STABILITY AND STABILITY

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.

EXOPOLYSACCHARIDES CONTENT IN THE SAMPLES OF FUNCTIONAL FERMENTED MILK PRODUCTS

The article provides the results of studies on the level of exopolysaccharides synthesis in fermented milk bioproducts made using lactic acid and probiotic cultures: the samples «Bifi-mult» made with the use of four consortium cultures, included in the dry concentrated starter culture «Probylact-6» the samples «Bifitat» made with the use of two consortium cultures included in the dry concentrated starter «Probylact-2», bio sour cream samples obtained using three consortium of microorganisms for the production of starter culture for bio sour cream.

Evaluation of the bacterial composition of sour cream using high-throughput sequencing

Evaluation of the bacterial composition of sour cream using high-throughput sequencing

Study of rheological characteristics of fermented milk paste with spices

Research object: rheological characteristics of fermented milk pastes with spices.
 Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process for the production of fermented milk products.
 Main scientific results: the results of the dispersion analysis of spices show that their particle size is in the range of 250 … 400 microns. This size is optimal for the extraction of biologically active substances of spices, which will contribute to greater assimilation by the human body. And also optimally to avoid caking of raw materials and the manifestation of moisture-absorbing properties.
 It was found that the degree of syneresis of fermented milk pastes with spices is within 10 %. With the addition of cinnamon and fenugreek spices, the degree of syneresis is lower compared to other examples. This is due to the fact that spices contain a solution of fiber, which allows them to retain free moisture. The spice cinnamon is a dried bark that naturally contains polysaccharides, while fenugreek contains up to 30 % mucus, which also has a high moisture-absorbing capacity. With such a low serum separation, the stabilizing effect is sufficient to prevent spontaneous whey separation.
 Based on the results of the rheological properties of the product, it was established that fermented milk pastes belong to viscoplastic systems with a normal consistency. There was a slight difference in the shear stress index for pastes based on fermented milk low-fat soft dietary cheese and sour cream with a fat mass fraction of 20 % – by an average of 50 Pa. This characteristic is due to the hydrophilic characteristics of the protein.
 The area of practical use of the research results: scientific research concerns the technology of dairy products in the food industry.
 Innovative technological product: the obtained scientific result is an opportunity to improve the technological process of fermented milk products.
 The scope of implementation of an innovative technological product: the results obtained give grounds to assert the ability to translate into a real industrial creation.

Сравнительный биохимический состав и свойства козьего и коровьего молока, получаемого в условиях Волгоградской области

Aim. A comparative study of the biochemical composition and properties of goat and cow milk produced in the Volgograd region in order to determine the most appropriate raw materials for the production of baby food. Materials and Methods. In the course of the experimental studies were used generally accepted biochemical and mathematical methods of analysis: mass fraction of fat was determined according to GOST 22760-77, protein – according to GOST 23327-98, SOMO – according to GOST 3626-73, freezing point – according to GOST 30562-97, mass fraction of moisture – by drying in an oven, amino acid composition – by capillary electrophoresis on Drops 105M, density – using a hydrometer, Klever 2M, Laktan 700 (GOST R 54758-2011), mass fraction of lactose – according to GOST 34304-2017, mass fraction of mineral salts – according to GOST 26929-94, macroelement composition – using device Kvant 2AT. Results. As a result of the research the state of goat milk production in the country and, in particular, in Volgograd region has been studied. The laboratory studies have established that goat milk differs significantly from cow's milk by its physical and chemical properties, protein and fatty-acid composition. For example, goat milk contains up to 65-67% unsaturated fatty acids, which is 4-6% higher than in cow's milk. At the same time, goat milk is reliably superior to cow's milk in unsaturated fatty acids content. Goat milk, contains calcium up to 143.0 mg, magnesium – 14.0 mg or 16.6% and 7.7% more than cow's milk, respectively. In goat milk, the Ca:P ratio is more than 21.8%. Such milk contains both pro-vitamin and total vitamin A. In terms of vitamin A content, goat milk exceeds cow's milk by 2 times, vitamin E by 1.28 times, vitamin C by 1.33 times, vitamin PP by 3.0 times. Conclusion. In the studies we have shown the biochemical features of goat's milk in comparison with cow's milk. It is revealed that about 10 thousand goats of dairy breeds are kept in goat farms of Volgograd region. Pasteurized and sterilized milk, sour cream, cottage cheese and cheese are produced in small quantities. However, the prospects for goat milk production and processing in the region are seen, which is associated with the annual increase in the number of dairy goats and the increase in consumer demand.

The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia.

Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples’ sequence data that were downloaded from MG-RAST and NCBI and 8 koumiss and 4 shubat were sequenced by the PacBio SMRT sequencing platform. All samples including butter, sour cream, cottage cheese, yogurt, koumiss, shubat, and cheese, were collected from various regions in Russia, Kazakhstan, Mongolia and Inner Mongolia (China). The results revealed that Firmicutes and Proteobacteria were the most dominant phyla (>99%), and 11 species were identified with a relative abundance exceeding 1%. Furthermore, Streptococcus salivarius, Lactobacillus helveticus, Lactobacillus delbrueckii, Enterobacter xiangfangensis, and Acinetobacter baumannii were the primary bacterial species in the fermented dairy product samples. Principal coordinates analysis showed that koumiss and shubat stood out from the other samples. Moreover, permutational ANOVA tests revealed that the types of fermented dairy products and geographical origin significantly affected microbial diversity. However, different processing techniques did not affect microbial diversity. In addition, results of hierarchical clustering and canonical analysis of the principal coordinates were consistent. In conclusion, geographical origin and types of fermented dairy products determined the bacterial diversity in spontaneously fermented dairy product samples.

Functional sour cream product

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as well as the increased demand for healthy food products have led to the creation of a new group of sour cream products, which are supplemented with non-dairy ingredients - fortifiers. Due to the components of plant origin, it is possible to adjust the properties of the product, to give it a functional orientation. The authors proposed a method for the production of a sour cream product with the addition of wheat flakes and peach puree. The sour cream product was produced according to the traditional technological scheme. A feature of the technology is the introduction of plant components into the fermented product. The choice of the optimal dosage of wheat flakes and peach puree was carried out in accordance with the combination of the taste of the filler and the product, the indicators of the consistency and color of the sour cream product. The optimal dosages of the introduced components have been selected experimentally. An assessment of the quality indicators of the finished product has been carried out. The water-holding capacity of samples of sour cream products has been studied. By the amount of whey, you can judge the ability of dietary fiber to swell. The smaller the volume of whey, the more the dietary fiber absorbs moisture, which has a positive effect on the shelf life of the product. The viscosity was determined on a vibration viscometer in samples of samples with an undisturbed, damaged and restored clot. It was found that the sour cream product has the best moisture-absorbing ability, a fairly thick consistency, and after mixing it well restores the structure. It has been determined that the use of plant materials has a beneficial effect on the quality of the product.

Practical basics of the functional fermented milk desserts development with fruit and berry additives

A technology for the production of homogenized purees from sea buckthorn and celery, intended for use in the production of dairy desserts, has been developed. The chemical composition of the homogenized sea buckthorn and celery purees was studied. The optimal modes of the fermented milk desserts production with vegetable purees from sea buckthorn and celery are established, which allow producing a product with the improved organoleptic and rheological parameters. The ratio of milk components of cottage cheese and sour cream is (2:1), the dose of mashed sea buckthorn and celery-13% by weight of the product, the ratio of sea buckthorn to celery is 60:40. The technology of the "Milk squirrel" parfait fermented milk desserts and cottage cheese-sour cream mousse "Spring" production with the addition of mashed sea buckthorn and celery has been developed. In the fermented milk desserts, the content of vitamin C, A and E is increased.

Evolution of human dairy products needs

The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 % annually, the Russian market by 2.39 % and Irkutsk regional market by 2 %). Dairy products take the first place in the Russian federal consumer basket and make 25.6 %. The recommended annual consumption is 256-361 kg/year, the consumption range for children and adults is 25-34%. Irkutsk regional consumption of dairy products is 17 % lower than the recommended rate. Dairy products are at the top of “healthy” consumer basket and account for 36 % of its volume. The dairy market is moving towards functional food products which contribute to rational nutrition. The target consumers are people aged 15-36. The share of functional dairy products makes 68 % of the functional product market in Irkutsk region. People under the age of 35 tend to choose yoghurts and new types of sour milk drinks. Middle-aged and elderly people most often buy sour cream, cottage cheese and ryazhenka. Consumers over 45 have no interest in functional dairy products. 15 % of consumers tend to choose dairy foods with different flavor additives, 12 % are likely to choose dairy foods with minerals, 9 % prefer bifidus and lactic bacteria, 8 % of consumers choose other dairy foods, the rest of them are fond of classical products. The range of dairy products is increasing, the main emphasis is on fermented milk products. Special attention is being paid to the production of multifunctional foods produced according to the principles of naturalness and a higher biological value.

Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols

The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710 g/100 g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are converted into fatty acid ethers. An important issue in the development of fermented milk products is the effect of phytosterols on the homogeneity of the system, the fermentation process, the final properties of the product. During the study, the introduction of pre-esterified phytosterols as a substitute for milk fat with a melting point of 32–34 °C to milk-fat mixtures. Milk-fat mixtures of various compositions were fermented with the study of acidity during fermentation. To study the properties of the system, milk fat was replaced by vegetable fat by 25, 50, and 75 %. The content of lactic acid bacteria was determined for the final product and the organoleptic parameters of the product were compared. The results show that when fermenting for 14 hours, the required acidity parameters of pH 4.2 to 4.6, titratable acidity of 76 to 79 °T were achieved at 12 hours. Phytosterols did not harm the fermentation rate, and after the process did not worsen the taste and appearance of the product. This provides the opportunity to obtain a high-quality sour cream product with additional properties. The process of fermentation of sour cream products with phytosterols corresponds to the parameters of the standard sour cream product and sour cream. This provides advantages such as the ability to integrate a new product into the sour cream and sour cream production system without significant changes in technology and equipment.