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

  • Lubov Musiy Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Orysia Tsisaryk Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Iryna Slyvka Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Olha Mykhaylytska Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Bogdan Gutyj Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
Keywords: cream, Flora Danica, L. acidophilus La-5, sour-cream butter, probiotic properties

Abstract

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.

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Author Biographies

Lubov Musiy, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Orysia Tsisaryk, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Iryna Slyvka, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Olha Mykhaylytska, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Bogdan Gutyj, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Pharmacology and Toxicology

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Published
2017-03-31
How to Cite
Musiy, L., Tsisaryk, O., Slyvka, I., Mykhaylytska, O., & Gutyj, B. (2017). STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE. EUREKA: Life Sciences, (2), 27-33. https://doi.org/10.21303/2504-5695.2017.00318
Section
Food Science and Technology