Laboratory work №11 Studying of technological features of production of sour cream with fillers

Work purpose: to study technological process of production of sour cream with fillers and to develop the Delicious and House sour cream. To estimate quality of the received products.

Zadaniye:1. To carry out assessment of structure and quality of the initial raw materials used by production of sour cream.

2. To carry out assessment of quality of ready-made products on the basis of physical and chemical and organoleptic indicators.

3. To issue results of work and to draw the corresponding conclusions.

Short theoretical data

The range of the developed sour cream is defined with national traditions, an economic situation in the market of dairy raw materials, ideas of norms of food. For improvement of a consistence and properties of sour cream, increase in its biological value, and also providing more balanced diet of the population by production of some types of sour cream apply different additives.

Recently products with partial replacement of milk fat vegetable successfully win a niche in the market and have the regular customer. This technology of replacement is widely applied also in production of such dietary product as sour cream.

To sour cream buyers always had strict requirements. Consumers want to get a product with a dense consistence irrespective of a mass fraction of fat. It is known that durability of structure and a consistence of 30% sour cream of fat content is reached at the expense of fat, and 10% - at the expense of SOMO and, mainly, at the expense of protein. In this regard producers achieve desirable result, using on an equal basis with milk protein - vegetable.

Now broad application as biologically active nutritional supplement at development of sour cream was found by β-carotene. It not only is pro-vitamin A, but also has antioxidant properties. Besides, for improvement of a consistence of sour cream, especially low-fat, producers use various fatty systems which structure has included stabilization systems including a phytogenesis. Thus, it is possible to draw a conclusion on expediency of production along with traditional sour cream of the sour cream combined.

Due to different use of additives there are distinctive features of production of sour cream products among which the main are preparation and introduction of fatty components, process of receiving dairy and vegetable emulsions, and also other technological stages. Now the sour cream having complex raw structure is developed in generally reservoir way that allows to save floor spaces, to simplify technological process and to receive a product with a uniform consistence in each unit of packing.

Equipment, devices and technical means:

The milk fat-free with a mass fraction of fat of 0,05% - 0,3 kg, cream with a mass fraction of fat of 35% - 0,05 kg, vegetable oil - 0,02 kg, the soy protein isolated - 0,003 kg, potassium limonnokisly three-replaced - 0,3 g, starch corn - 0,4 g, the stabilizer (стабисол or pectin) - 0,2 g, ferment dry direct introduction - 0,004 g, cream with a mass fraction of fat of 10-12% - 0,3 kg, dry whole milk - 0,01 kg, ferment on skim milk - 0,01 kg; flasks, porcelain mortar, tile, homogenizer, analyzer of Laktan-1-4 milk.

Work performance order

Assessment of quality of initial raw materials is originally carried out. In skim milk and cream it is necessary to define physical and chemical (density, titrable acidity, a mass fraction of fat) and organoleptic indicators.

The Delicious and House sour creams are intended for direct consumption and in the culinary purposes.

On organoleptic indicators of the Delicious and House sour cream have to conform to the requirements specified in table 11.1.

Organoleptic indicators of the sour creams "Delicious", "House"

Table11.1

Indicator	Characteristic for a product
Consistence and appearance	Uniform, moderately dense, a look lustrous, is allowed existence of single vials of air and insignificant krupitchatost
Taste and smell	Pure, sour-milk, with the expressed smack and the aroma peculiar to the pasteurized product
Color	The White color, with a cream shade, uniform on all weight

Have to meet for physical and chemical indicators of the Delicious and House sour cream the requirements specified in table 11.2.

Physical and chemical indicators of the sour creams "Delicious", "House"

Table 11.2

Name of an indicator	Norm for sour cream
	«Delicious»			«House» 10 %
	15 %	20 %
Mass fraction of fat, %, not less	15	20	10
Acidity, °Т, in limits	60-90			65-110
Temperature of the cooled product, °C	42
Phosphatase availability	No

Delicious sour cream

The Delicious sour cream is developed from the pasteurized mix of the fat-free or whole milk, the normalized cream, butter, the food isolated soy proteins, with addition of stabilizers and not milk fats (Akoblend, "Union", vegetable oil, etc.) or without them, a reservoir way, way of souring by ferment.

The Delicious sour cream is developed according to the compoundings given in table 11.3.

Compoundings on the Delicious sour cream (in kg on 1000 kg of a product without losses)

Table 11.3

Name of raw materials	Consumption rate of raw materials for sour cream fat content, in kg
	15 %		20 %
The milk fat-free with a mass fraction of fat of 0,05%	840,0	700,0	792,0	697,0
Cream with a mass fraction of fat of 35%	-	215,0	-	143,0
Vegetable oil with a mass fraction of fat 100%	150,0	75,0	200,0	150,0
The soy protein isolated with a mass fraction of solids of 94%	6,0	6,0	6,0	6,0
Ferment for sour cream sublimated	0,02	0,02	0,02	0,02
Potassium limonnokisly three-replaced	1,2	1,2	1,2	1,2
Starch corn bulking up	2,0	2,0	2,0	2,0
Stabilizer (pectin)	1,0	1,0	1,0	1,0
Total:	1000,0	1000,0	1000,0	1000,0

Cream normalizes on fat so that the mass fraction of fat in the normalized cream corresponded to the required fat content according to a compounding. If initial cream has more high fat content, than it is required for development of sour cream, normalizes them by addition of whole or skim milk, and also fresh buttermilk. If initial cream has smaller fat content, than it is required, then carries out normalization more heavy cream.

The number of the stabilizer, isolate of soy protein, starch and potassium of limonnokisly three-replaced calculated and weighed on a compounding mix with skim milk in a porcelain mortar in the ratio 1:20 at a temperature (18±5) °C, intensively pound a pestle and leave for dissolution and swelling for 20-30 minutes.

Then mix heat at continuous hashing to temperature (45±5) °C before full dissolution of particles of the stabilizer. Dissolution is considered finished if the prepared solution is uniform and on the surface of liquid there are no particles of a dry product. The received suspension is brought in the bulk of the normalized mix.

The part of skim milk which has remained on a compounding is warmed up up to the temperature of 40-60 °C, bring cream, solution of the stabilizer, soy protein, starch and potassium of limonnokisly three-replaced mix before receiving uniform suspension.

Vegetable fat heat (65±5) °C to temperature and bring in the dairy and vegetable mix which is warmed up up to the temperature of 60-70 °C at continuous hashing.

Process of pasteurization of mix carry out at a temperature (86±2) °C with endurance within (6±2) minutes or at a temperature (94±2) °C within (20±5) seconds.

Further the pasteurized mix is homogenized at a pasteurization temperature. It is allowed to carry out homogenization of mix at a temperature (65±5) °C to her pasteurization.

Homogenization of mix is carried out двухступенчато: pressure at the first step - (14,0±2,0) MPas, at the second step - (2,5±1,0) MPas. In vitro process of homogenization of mix is carried out when using the household mixer.

Dairy and vegetable mix is cooled up to the temperature of zakvashivaniye of 30-32 °C and bring the calculated amount of ferment for sour cream (KMTS-sukh., KMS-sukh.). Mix is carefully mixed within 15-20 minutes.

Souring is carried out at a temperature of 30-32 °C to formation of a clot and increase of acidity to (70±10) °Т. Duration of process of souring shouldn't exceed 16 hours. On reaching the required acidity sour cream is mixed within 3-15 minutes before receiving a uniform consistence. Cooling and maturing of a product carry out in the refrigerator at a temperature (4±2) °C no more than 12 hours. The period of storage of sour cream makes 15 days at a temperature (4±2) °C from the moment of the end of technological process.

House sour cream

The House sour cream is developed from the pasteurized normalized cream, powdered whole milk or the isolated soy protein by souring by the ferment prepared on true cultures of a mesophilic lactic streptococcus.

The House sour cream is developed on the compoundings presented in table 11.4.

Compoundings on the House sour creamTable 11.4

Name of raw materials	Consumption rate of raw materials, kg, for a compounding
	1	2
Cream with a mass fraction of fat of 9,83%	906,0	-
Cream with a mass fraction of fat of 10,59%	-	944,6
The soy protein isolated with a mass fraction of solids of 94%	-	5,4
Dry whole milk with a mass fraction of fat of 25%, solids of 96%, 100% solubility	44,0	-
Ferment on skim milk	50,0	50,0
Total:	1000,0	1000,0

Cream normalizes on fat so that the mass fraction of fat in the normalized cream corresponded to the required fat content according to a compounding. If initial cream has more high fat content, than it is required for development of sour cream, normalizes them by addition of whole or skim milk, and also fresh buttermilk. If initial cream has smaller fat content, than it is required, then carries out normalization more heavy cream.

The soy protein isolated is brought in the cream normalized on a mass fraction of fat temperature (20±2) °C in the ratio 1:15 and slowly, within 20-40 minutes heated to temperature of 60-65 °C at continuous hashing before receiving uniform suspension. Then mix in other part of cream.

Powdered whole milk is dissolved in the cream with the temperature of 40-60 °C normalized on a mass fraction of fat in the ratio 1:15, left for swelling of proteins for 30-40 minutes and after that add the amount of cream which has remained on a compounding.

The normalized mix made on a compounding will pasteurize at a temperature (86±2) °C with endurance of 2-10 minutes. At a temperature of pasteurization carry out homogenization of mix (pressure of 8-12 MPas). Homogenization process is replaced in vitro with processing of mix in the mixer. After cooling of mix up to the temperature of souring (28±2) °C bring the ferment prepared on mesophilic lactic streptococci.

Souring of cream is carried out to formation of a clot and achievement of acidity 60-70 °Т. Duration of process of souring shouldn't exceed 10-12 hours.

Cooling of sour cream carry out in the refrigerator at a temperature (4±2) °C no more than 12 hours. The period of storage of sour cream makes 7 days at a temperature (4±2) °C.

In ready-made products it is necessary to define physical and chemical (titrable acidity, a mass fraction of fat, phosphatase availability) and organoleptic indicators.

Registration of results of work

By results of the performed work it is necessary to make the report, having included in it the obtained data on a research of physical and chemical and organoleptic indicators of initial raw materials and the developed products, the short description of technologies, methods of a research and technological schemes of production of the Delicious and House sour creams.

To draw a conclusion on quality of the developed products on the studied indicators, and also to estimate their compliance to the standard data provided in tables 11.1, 11.2.

To present results of work in table 11.5 form.

Results of researches Table 11.5

Name of raw materials / Product	Acidity, °Т	Mass fraction of fat, %	Phosphatase availability	Organolepticindicators
				consistence,appearance	taste, smell	color
1	3	4	5	6	7	8

Control questions

1. List types of the additives applied by production of sour cream.

2. Call the range the enterprises of the dairy industry of sour cream and the sour cream products developed now.

3. Explain how it is possible to receive low-fat sour cream with a dense and dense consistence.

4. Prove the modes of thermal treatment and souring of cream by production of sour cream.

5. What bacterial ferments are used by production of different types of sour cream?

6. Characterize essence of process and the modes of physical maturing of sour cream with fillers.