Affiliation
a Северо-Кавказский федеральный университет, Ставрополь
b Горский государственный аграрный университет, Владикавказ
Copyright ©Evdokimov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Dairy products can be fortified with new valuable strains of probiotic lactobacilli. This research tested two new lactobacilli strains for prospects in sour-cream butter production.
The lactobacilli strains of Lactobacillus plantarum and Enterococcus hirae were selected at the Research Institute of Biotechnology, Gorsky State Agrarian University. The study also involved a symbiotic starter based on these strains, cow’s milk cream, and sourcream butter. The quality indicators were assessed using a Klever milk analyzer and a set of standard methods: physicochemical indicators for the cream, clot formation rate and pH for the lactobacilli, and sensory, physicochemical, and microbiological indicators for the butter.
The study revealed the sensory and physicochemical profile of the cream, the curding rate and the pH rate of the sour-cream during cultivation, and the physicochemical parameters of the resulting sour-cream butter. It took the symbiotic starter of L. plantarum and E. hirae (1:1) 6 h to curd at an acidity of 68.00 °T; L. plantarum curded in 6 h at 56.00 °T; E. hirae curded in 7 h at 65.00 °T. The maximal acid-forming capacity of L. plantarum was 323 °T (6 days of incubation), that of E. hirae was 170 °T (5 days), and that of the symbiotic culture was 220 °T (4 days). The technology of producing sour-cream butter included pasteurization, cooling, heating, adding starter (L. plantarum and E. hirae), churning, processing butter granules, and shaping. The sour-cream butter sample produced with the symbiotic starter contained 25.2% moisture and 71.4% fat; it had a caloric value of 665.0 kcal. It was yellow, dense, and shiny, with a characteristic sour-cream taste and smell.
The experimental sour-cream butter demonstrated excellent sensory indicators and could be recommend for industrial production with strains of L. plantarum and E. hirae in a ratio of 1:1.
Keywords
Lactobacilli,
cultured butter,
lactic acid microorganisms,
starter culture,
strains,
symbiotic culture
REFERENCES
- Karycheva OV. New cultures for the fermented milk products in the variety range of the “Chr. Hansen” company. Dairy Industry. 2007;(11):28-30. (In Russ.) https://elibrary.ru/ICDTGV
- Kabisov RG, Ramonova EV, Rekhviashvili EI, Petrukovich AG, Khoziev AM. Lactobacteria of Gorsky SAU selection as a part of starter to produce sour cream "Lakomka" from clotted cream. News of the Gorsky State Agrarian University. 2020;57(1):141-146. (In Russ.) https://elibrary.ru/YDRANF
- Tsugkiev BG, Ramonova EV, Soloveva YuV, Khoziev AM, Kabisov RG, et al. Strain of lactobacilli Lactobacillus plantarum - producer of lactic acid, antibiotic substances and starter component for production of fermented milk products. Russia patent RU 2704857. 2019. https://elibrary.ru/ICMSFY
- Tsugkiev BG, Ramonova EV, Tsugkieva IB, Soloveva YuV, Khoziev AM, et al. Enterococcus hirae lactobacillus strain - producer of lactic acid and antibiotic substances and starter component for production of probiotic beverages. Russia patent RU 2705270. 2019. https://elibrary.ru/AMIVXD
- Sidorenko OD, Zhukova EV, Pastuh ON. The biological activity of the natural lactic acid bacteria starter cultures. Modern Science Success. 2017;2(10):34-37. (In Russ.) https://elibrary.ru/ZELBDP
- Ivanova EV. Starters in sour-cream butter production. Digital technologies for modern agro-industrial development: Smolensk, November 10, 2020. Intern. Sci. Conf. Smolensk, 2020;1:44-49. (In Russ.) https://elibrary.ru/YXCORO
- Vyshemirskii FA, Topnikova EV, Pavlova TD, et al. Study of the cultured butter technology. Cheese- and Buttermaking. 2008;(5):45-46. (In Russ.) https://elibrary.ru/LPXDMZ
- Vyshemirskii FA. Principle class cation of the dairy butter production methods. Cheese- and Buttermaking. 2012;(6):45-49. (In Russ.) https://elibrary.ru/PJOJBV
- Volodin DN, Gridin AS, Hurshydov AT, Shramko MI, Lapshenkova YuV. Dairy butter production as an element of organizing complex milk raw materials processing. Cheese- and Buttermaking. 2019;(1):55-56. (In Russ.) https://elibrary.ru/YYIJAL
- Rattur EV, Kulenko VG, Chervetsov VV, Galstyan AG. Improving the methods and technology of cream-butter production by the continues cream stirring. Molochnokhozyaistvenny Vestnik. 2015;(4):79-88. (In Russ.) https://elibrary.ru/VDEZYR
- Topnikova EV. Principle factors effecting quality and keepability of the dairy butter. Cheese- and Buttermaking. 2011;(4):51-54. (In Russ.) https://elibrary.ru/OFXWUZ
- Gushcha YuM, Topnikova EV, Ivanova NV. Extending sell-by date of the sweet butter. Dairy Industry. 2018;(3):28-32. (In Russ.) https://elibrary.ru/YORRAJ
- Zakharova MB, Pirogova EN, Topnikova EV. Effect of packaging on butter quality and shelf-life. Cheese- and Buttermaking. 2024;(4):91-100. (In Russ.) https://doi.org/10.21603/ 2073-4018-2024-4-6
- Li P, Mei J, Xie J. The regulation of carbon dioxide on food microorganisms: A review. Food Research International. 2023;172:113170. https://doi.org/10.1016/j.foodres.2023.113170
- Zimniakov VM, Gavryshina IV. Impact on tech-nological properties of prebiotics dairy and meat products. Innovative Machinery And Technology. 2014;(4):8-12. (In Russ.)
- Linares DM, Gomez C, Renes E, Fresno JM, Tomadijo ME, et al. Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods. Frontiers in Microbiology. 2017;8:846. https://doi.org/10.3389/ fmicb.2017.00846
- Fijan S. Microorganisms with claimed probiotic properties: An overview of recent literature. International Journal of Environmental Research and Public Health. 2014;11(5):4745-4767. https://doi.org/10.3390/ijerph110504745
- Evivie SE, Huo GC, Igene JO, Bian X. Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics. Food & Nutritional Research. 2017;61(1). https://doi.org/10.1080/16546628.2017.1318034
- Lapshenkova YuV, Dykalo NYa, Shramko MI, et al. Practical aspects of the application of bacterial starter culture in the production of sour-cream butter obtained on a continuous butter making machines. Modern Science and Innovations. 2019;(3):69-77. (In Russ.) https://elibrary.ru/KTDBZU
- Ganina VI, Morozova VV, Guchok GL, Demidovich AD. The innovative direction of improving the quality of sour-cream butter. Cheese- and Buttermaking. 2020;(4):47-49. (In Russ.) https://doi.org/10.31515/2073-4018-2020-4-47-49