Laboratory work № 10 The study of technological peculiarities of production of sour cream with fillers

Objective: to study the technological process of production of sour cream with fillers and to produce sour cream of "Gourmet" and "Home". To assess the quality of the products.

Task:1.To assess the composition and quality of raw materials used in the manufacture of sour cream.

2.To assess the quality of the finished products on the basis of physico-chemical and organoleptic indicators.

3.To make the results and draw appropriate conclusions.

Short theoretical data

The range of produced sour cream is determined by taking into account the national traditions, the economic situation on the market of raw milk, ideas about the principles of nutrition. In order to improve the consistency and properties of sour cream, increase its biological value and to ensure a better supply of the population in the production of certain types of cream is used for various kinds of supplements.

In recent years, products with partial replacement of milk fat with vegetable successfully conquer a niche market and have your loyalty. This technology substitution is widely used in the production of this dietary product, like sour cream.

The cream of the buyers has always been strict requirements. Consumers want to purchase the product with a thick consistency, regardless of the mass fraction of fat. It is known that the strength of the structure and texture of sour cream 30% fat content is achieved through fat and 10% - at the expense of SOMO, mainly due to the protein. In this regard, the manufacturers achieve the desired result using along with milk protein plant.

Currently in wide use as a biologically active food additive in the formulation of sour cream found β-carotene. It is not only a pro-vitamin A, but has antioxidant properties. In addition, to improve the consistency of sour cream, especially low-fat, different manufacturers use different fat system, which included the stabilization of the system, including of plant origin. Thus, we can conclude about the feasibility of the production along with the traditional sour cream sour cream combination.

In connection with the use of various additives, there are distinctive features of the production of sour cream products, among which are the preparation and making of fatty components, the process of obtaining dairy and vegetable emulsions and other process steps. Currently, cream with a complex raw material composition, produced mainly reservoir method, which allows to save production space, to simplify the technological process and to obtain a product with uniform consistency in each packing unit.

Equipment, devices and technical facilities:

Skimmed milk with mass fraction of fat of 0.05 % - 0.3 kg, cream with mass fraction of fat of 35 % - 0,05 kg, vegetable oil - 0.02 kg, soya protein isolated - 0,003 kg, translesanas potassium citrate - 0.3 g, corn starch - 0.4 g, stabilizer (stabisol or pectin) - 0.2 g, yeast dry apply - 0.004 g cream with fat content of 10-12 % - 0.3 kg, dry milk - 0.01 kg, leaven in skim milk - 0.01 kg; the flasks, porcelain mortar, tile, homogenizer, milk analyzer "laktan - 1-4".

The work order

Originally administered assessment of the quality of the feedstock. The skim milk and cream it is necessary to determine physico-chemical (density, titratable acidity, mass fraction of fat) and organoleptic parameters.

Sour cream "Gourmet" and "Home" intended for direct human consumption and culinary purposes.

On organoleptic indicators of a sour cream "Gourmet" and "Home" must meet the requirements specified in table 11.1.

Organoleptic indicators of a sour cream "Delicious", "Home"

Таблица 11.1

Indicator	Characteristic for the product
Consistency and appearance	Homogeneous, moderately thick, glossy kind allowed the presence of isolated air bubbles
Smell and taste	Pure, fermented milk, with a pronounced taste and aroma, characteristic of pasteurized product
Color	White with cream tint, uniform throughout the mass

For physico-chemical parameters of sour cream "Gourmet" and "Home" must meet the requirements specified in table 11.2.

Physico-chemical characteristics of cream "Delicious", "Home"

Table 11.2

Наименование показателя	The norm for sour cream
	"Delicious",			"Home"10 %
	15 %	20 %
Mass fraction of fat, %, not less	15	20	10
Acidity , °Т	60-90			65-110
The temperature of the chilled product, °С	4±2
The presence of phosphatase	Absent