Research into probiotic properties of cultured butter during storing

Authors

  • Lubov Musiy Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0003-1847-3394
  • Orysia Tsisaryk Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-0286-7463
  • Iryna Slyvka Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-3305-1862
  • Olha Mykhaylytska Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-3727-1088
  • Bogdan Gutyj Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-5971-8776

DOI:

https://doi.org/10.15587/1729-4061.2017.103539

Keywords:

cultured butter, Flora-Danica, L. acidophilus La-5, viable cells, probiotic properties

Abstract

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 ºС

Author Biographies

Lubov Musiy, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Assistant

Department of Technology of milk and milk products

 

Orysia Tsisaryk, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

Doctor of Agricultural Sciences, Professor

Department of Technology of milk and milk products

Iryna Slyvka, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Assistant

Department of Technology of milk and milk products

Olha Mykhaylytska, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

Bogdan Gutyj, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

Doctor of Veterinary Sciences, Professor

Department of Pharmacology and Toxicology

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Published

2017-06-30

How to Cite

Musiy, L., Tsisaryk, O., Slyvka, I., Mykhaylytska, O., & Gutyj, B. (2017). Research into probiotic properties of cultured butter during storing. Eastern-European Journal of Enterprise Technologies, 3(11 (87), 31–36. https://doi.org/10.15587/1729-4061.2017.103539

Issue

Vol. 3 No. 11 (87) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Lubov Musiy, Orysia Tsisaryk, Iryna Slyvka, Olha Mykhaylytska, Bogdan Gutyj

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