OXIDATIVE STABILITY OF CULTURED BUTTER DURING STORAGE
DOI:
https://doi.org/10.15673/2073-8684.29/2014.33593Keywords:
urda cheese, biological value, essential amino acids, amino acid fast, digestibility, enzymeAbstract
The aim of study was to investigate the stability of the cultured butter to oxidation during storage. Starter composition DVS (Chr. Hansen, Denmark) Flora Danica (FD) and Lactobacillus acidophilus La-5 (La-5) were used for fermenting cream. Four groups cultured butter were produced : Group I (samples KW1, KW2, KW3 using FD; FD+La-5; La-5) - fermentation at 30 ºC; Group II (KW4, KW5, KW6 using FD; FD+La-5; La-5) - fermentation at 37 ºC; Group III (KW7, KW8, KW9 using FD; FD+La-5; La-5) – physical maturation at 8 ºC (2 hours) → biological maturation at 20 ºC (8 hours) → 12 ºC (10 hours); Group IV (KW10, KW11, KW12 using FD; FD+La-5; La-5) - introduction starter compositions in butter seed. Sweet butter (CW) saved as Control. Fermented butter packed in polystyrene cups capacity of 200 ml and stored in a refrigerator at a temperature of 4 °C for 35 days. On the 1 st, 10 th, 20 th, 30 th and 35 th days of storage peroxide and acid value were determined. A sample of butter were placed in the condition at a temperature +102±2 °C during the days for the determinate the peroxide number in the accelerated oxidation terms, tests were performed at 24, 48 and 72 hours of storage.
Cultured butter, made in the application of Flora Danica, consisting of Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris alone and the combination of probiotic culture Lactobacillus acidophilus strain La-5 and fermentation of cream at a temperature of 30 °C was characterized by higher resistance to oxidation.
References
Kravchenko, E. F. (2000). Sostoyanie i perspektivu ispolzovanie molochnoy suvorotki. Surodelie i maslodelie, 2.
Pokrovskiy, А.А. (1975). O biologicheskoy I pishchevoy cennosti prodyktov pitaniya. Voprosu I pitaniya, 3, 25-39.
Spravochnik po dietologii, (1992). Pod red. М.А. Samsonova, А.А. Pokrovskogo. М.: Medicuna, 464.
Rotaru, G., Mocanu, D., Uliescu, M. (2008). Research studies on cheese brine ripening. Innovative Romanian Food Biotechnology, 2, 30-39.
Pokrovskiy, А.А., Ertanov, I.D. (1965). Atakyemostj belkov v sostave prodyktov proteoliticheskimi fermentami in vitr. Voprosu i pitanie, 3, 38-44.
Horbatova, К.К. (2003). Fiziko-himicheskie i biohimicheskie osnovu proizvodstva molochnuh prodyktov. SPb.: GIORD, 352.
Chernikov, M.P. (1975). Proteoliz i biologicheskaya cennostj belkov. М.: Мedicuna, 232.
Omotosha, O.E. (2011). Comparative effects of local coagulants on the nutritive value, in vitro multienzyme of Wara Cheese. Int. J. Dairy Sci. / DOI:10.3923/ijds.
Lowry, O.H., Rosebrough, N.G., Farr, A.L. (1951). Protein measurement with the Folin phenol reagent.– G. Biol. Chem., 193, 1, 265-275.
Bilyk, O.Ja. (2011). Doslidzennya aminokuslotnogo sklady aljbyminovux suriv, vugotovlenux z surovunu Karpatsjkogo regiony. Naykovuy visnuk LNYVMBT imeni S.Z. Gzutsjkogo. Ch. 2(48), 317-321.
Еmmons, D.B., Dube C., Modler H.W. (2003). Transfer of protein from milk to cheese.–J. Dairy Sci. 86. 469-485.
Lucey, J.A., Johnson, M.E., Horne, D.S. (2003). Invited reviw: Perspective on the basis of the rheology and texture properties of cheese. J. Dairy Sci, 86, 2725-2743.
