STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE

The aim of the work was the study of keeping probiotic properties of sour-milk butter with inclusion of Lactobacillus acidophilus La-5 (La-5) monoculture. Flora Danica mesophile culture independently (FD); in combination with La-5 and La-5 independently were used for fermenting cream. The output consistence of culture in cream was 1×106 CFU/cm3. In autumn-winter and spring-summer period of the year four butter groups were prepared, they differed by temperature of cream fermentation: I group – (30±1) ºС; II – (37±1) ºС; III – stage regimes of combination of fermentation and physical maturing; IV group – introduction of cultures into oil kernel; the output concentration – 1·108 CFU/cm3. As to the features of summer and winter periods, in summer one cream fermentation is more active that is indicated by more number of cells of both microbial cultures. The best parameters of viable cells keeping were typical to the samples at FD+La-5 use and temperature of cream fermentation (30±1) ºС. Storage life of sour-cream butter with probiotic properties is 35 days at temperature 0…-5 ºС

Дослідження пробіотичних властивостей кисловершкового масла під час зберігання

The purpose of experimental research was to determine the number of viable cells L. acidophilus of the strain La-5 and Flora Danica when storing cultured butter. For this purpose, we employed different temperature modes of the fermentation of cream, as well as various technologies. The original concentration of cultures in cream is 1•106 cfu/cm3; with a combination of cultures – the ratio of 1:1 at original concentration in cream of 1•106 and 1•106 cfu/cm3, respectively). We prepared 4 groups of butter:– group I (samples BW (Butter Winter)1, BW2, BW3 and BS (Butter Summer)1, BS2, BS3 at souring the cream by FD, FD + La-5, La-5, respectively, in winter and summer). Cream fermentation was conducted at temperature (30±1) ºC;– group II (BW4, BW5, BW6, BS5, BS6, BS7 at souring by FD, FD+La-5; La-5) – fermentation (37±1) ºC;– group III (З7, З8, З9 at souring by FD, FD+La-5, La-5, respectively) – (8±1) ºC→(20±1) ºC→(12±1) ºC – winter stepwise cultured butter production mode similar to the Alnarp mode. (BS7, BS8, BS9) – (20±1) ºC→(6±1) ºC→(10±1) ºC – summer stepwise mode similar to the Danish one;– group IV (BW10, BW11, BW12, BS10, BS11, BS12 at souring by FD, FD+La-5, La-5, respectively) – introduction of souring cultures to a butter grain. The original concentration of cells at inoculation – 1•108 cfu/cm3.The largest number of viable cells of La-5 was registered for the sample in which we used FD+La-5 and the fermentation of cream at temperature (30±1) ºC. Duration of storing the cultured butter with the probiotic properties is 35 days at temperature 0…–5 ºСИсследовано количество жизнеспособных клеток L. acidophilus пробиотического штамма La-5 при использовании ее самостоятельно и при сочетании со мезофильной культурой Flora Danica при хранении кислосливочного масла, используя различные температурные режимы ферментации сливок и различные технологии. Установлено, что в оба сезона года лучшие пробиотические свойства кислосливочного масла проявляются при сочетании Flora Danica + L. acidophilus La-5 при температуре ферментации сливок (30±1) °СДосліджено кількість життєздатних клітин L. acidophilus пробіотичного штаму La-5 за використання її самостійно і у поєднанні із мезофільною культурою Flora Danica при зберіганні кисловершкового масла, використовуючи різні температурні режими ферментації вершків і різні технології. Встановлено, що в обидва сезони року найкращі пробіотичні властивості кисловершкового масла проявляються при поєднанні Flora Danica + L. acidophilus La-5 за температури ферментації вершків (30±1) °

STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE

The aim of the work was the study of keeping probiotic properties of sour-milk butter with inclusion of Lactobacillus acidophilus La-5 (La-5) monoculture. Flora Danica mesophile culture independently (FD); in combination with La-5 and La-5 independently were used for fermenting cream. The output consistence of culture in cream was 1×106 CFU/cm3. In autumn-winter and spring-summer period of the year four butter groups were prepared, they differed by temperature of cream fermentation: I group – (30±1) ºС; II – (37±1) ºС; III – stage regimes of combination of fermentation and physical maturing; IV group – introduction of cultures into oil kernel; the output concentration – 1·108 CFU/cm3. As to the features of summer and winter periods, in summer one cream fermentation is more active that is indicated by more number of cells of both microbial cultures. The best parameters of viable cells keeping were typical to the samples at FD+La-5 use and temperature of cream fermentation (30±1) ºС. Storage life of sour-cream butter with probiotic properties is 35 days at temperature 0…-5 ºС

Research Into Probiotic Properties of Cultured Butter During Storing

The purpose of experimental research was to determine the number of viable cells L. acidophilus of the strain La-5 and Flora Danica when storing cultured butter. For this purpose, we employed different temperature modes of the fermentation of cream, as well as various technologies. The original concentration of cultures in cream is 1•106 cfu/cm3; with a combination of cultures – the ratio of 1:1 at original concentration in cream of 1•106 and 1•106 cfu/cm3, respectively). We prepared 4 groups of butter:– group I (samples BW (Butter Winter)1, BW2, BW3 and BS (Butter Summer)1, BS2, BS3 at souring the cream by FD, FD + La-5, La-5, respectively, in winter and summer). Cream fermentation was conducted at temperature (30±1) ºC;– group II (BW4, BW5, BW6, BS5, BS6, BS7 at souring by FD, FD+La-5; La-5) – fermentation (37±1) ºC;– group III (З7, З8, З9 at souring by FD, FD+La-5, La-5, respectively) – (8±1) ºC→(20±1) ºC→(12±1) ºC – winter stepwise cultured butter production mode similar to the Alnarp mode. (BS7, BS8, BS9) – (20±1) ºC→(6±1) ºC→(10±1) ºC – summer stepwise mode similar to the Danish one;– group IV (BW10, BW11, BW12, BS10, BS11, BS12 at souring by FD, FD+La-5, La-5, respectively) – introduction of souring cultures to a butter grain. The original concentration of cells at inoculation – 1•108 cfu/cm3.The largest number of viable cells of La-5 was registered for the sample in which we used FD+La-5 and the fermentation of cream at temperature (30±1) ºC. Duration of storing the cultured butter with the probiotic properties is 35 days at temperature 0…–5 º