Kisloshivochnoe oil: technology of production, taste, GOST

Manufacture of food products withtherapeutic and prophylactic properties is one of the main currents of the modern food industry. A significant part of these products are dairy, in which most often these properties are formed with the help of various additives. However, modern world trends on the first position put naturalness, which is especially significant for dairy products.

Particular attention is paid to butter,who for many years unjustly attributed the harmful effects on human health. The discovery of the unique properties of certain fatty acids, which are characteristic of milk fat, served to revise the value of oil from animal fats in the human diet. Through the use of probiotic milk cultures, sour milk oil has acquired additional valuable properties for human health 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 from pasteurized cream. This technology of producing butter is considered the most common. This product accounts for 85% of the total volume.
• Sour cream oil is made from pasteurized fermented cream. Due to the content of aroma-forming substances and lactic acid, this product has a specific sour-milk flavor and aroma.
• The Vologda - a product from highly pasteurized cream (97-98° С), homogeneous light yellow color, homogeneous, plastic consistency with pronounced taste and aroma. It is produced by the method of knocking down high-fat cream.
• Ultralight, or amateur. This type of oil is characterized by a low fat content and a high water content.
• Cheesy. It is produced from cream, which is obtained by separating the whey.
• Separately isolated cream products with different fillers, such as fruit and berry juices, cocoa, honey, vanillin.

The entire range of produced oil is combined intwo main groups: salted - (sweet or sour oil) cooked with the addition of salt, and unsalted, respectively, without addition. Salt also acts as a preservative, but its content should not exceed two percent of the total mass. Separately, the uniformity of the ambassador is regulated. Requirements for quality are fixed in GOST. Butter in the modern market is also represented by several types of special products:

• Mixed - with the addition of vegetable oil (sunflower, olive, soybean).
• Low-fat.
• Recombined, based on milk powder.

Features of the sour oil

Cream for this product in advanceare subject to fermentation under certain conditions - biological (biochemical) maturation. To prepare the starter, pure cultures of lactic acid bacteria are used. In the process of maturation, 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 ethers) accumulate.

Biological cream maturation forsour butter gives the finished product a distinctive 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 the sour oil diets and useful for the body.

Methods of biochemical maturation of cream

Biological cream maturation is possible in three ways:

• Prolonged. In this case, in pasteurized and chilledThe cream is injected with a ferment in the amount of 2-5% of the total mass. The amount depends on its activity and fat content of the dairy product. The fermentation is carried out at a temperature of 16-20 ° C. Maturation continues until the necessary acidity rises, after which the cream is left for physical maturation.
• Short. When this method is used, the ferment is made after the physical maturation of the cream. The acidity of the required level is achieved by the amount of ferment added.
• Separate method cream ripening. It involves the introduction of starter directly into the oil layer when it is processed. Active lactic acid bacteria develop in the plasma of oil already in the first days and prevent the development of an external microflora. The mass fraction of the introduced starter is 2.5-3.5%. This method is most often used in the food industry, since it is particularly effective in continuous oil production. With this method, the duration of product storage is increased, its aroma and flavor characteristics are improved, the souring economy is improved, and the productivity is increased.

Technology of production of sour oil

To obtain this kind of product definedthe cream volume of 35% fat content is pasteurized at a temperature of 90-95 degrees with an exposure time of 10 minutes. After that, the cooled cream is left in special baths for physical maturation. The finished material is heated to the required temperature and whipped in the butter maker. In the obtained layer enter the ferment of bifidobacteria, leaven of pure cultures and vegetable oil. The resulting mixture is thoroughly mixed for 5-10 minutes at a temperature of 30-32 ° C. The finished product is cooled and packed. It is believed that the best butter is obtained by preparing dairy raw materials in February with stalled cows.

A peculiar taste of the sour oil

The sour cream product differs fromsweet-cream analogue with a characteristic pleasant sour-milk taste and smell. This is due to the presence of products of vital activity of microorganisms present in the leaven and oil itself, formed during ripening. Previously, biological maturation was carried out by natural fermentation of raw cream available in her microflora. In modern production, cream for sour oil is pasteurized, and ripening is carried out with the help of specially selected cultures of microorganisms, which allows changing taste qualities.

Requirements for sour-milk oil. GOST

According to paragraph 53 of the GOST, butter P52738-2007, sour cream is a kind of oil produced from pasteurized cream with the introduction of lactic acid microorganisms. The acidity of the plasma is from 26 to 55. The consistency of the sour oil at a temperature of 10-12 ° C must be dense and homogeneous. When cutting, the surface should be slightly shiny, seemingly dry, with the smallest single droplets of moisture. Color varies from white to light yellow, uniform throughout the mass. Fat content of butter, including sour cream, is from 50% to 85% inclusive.

Health product

Sour oil became a traditional productin many countries of the world. Recently, there has been a tendency to decrease the acidity of the plasma, which is reflected in a decrease in the apparent characteristic taste. In many respects it is connected with the use of this sour-milk product with dietary and healthy nutrition.