The production of food products with therapeutic and prophylactic properties is one of the main trends in the modern food industry. A significant part of such products is made up of dairy products, in which similar properties are most often formed using various additives. However, current global trends put naturalness in the first place, which is especially significant for dairy products.
Particular attention is paid to butter, which for many years has been unfairly attributed to a harmful effect on human health. The discovery of the unique properties of certain fatty acids that are characteristic of milk fat served to revise the value of animal fat oil in the human diet. Thanks to the use of probiotic dairy crops, sour milk has acquired additional valuable properties for human health and has become an integral part of many diets, including for older people.
Types of butter and its classification
This product is classified according to the characteristics of its preparation and chemical composition. In the modern gradation of butter, the following types are distinguished:
- Sweet cream is made from pasteurized cream. This technology for the production of butter is considered the most common. This product accounts for 85% of the total.
- Butter is made from pasteurized fermented cream. Due to the content of aroma-forming substances and lactic acid, this product has a specific sour-milk taste and aroma.
- Vologda - a product from highly pasteurized cream (97-98 ° C), a uniform light yellow color, a homogeneous, plastic consistency with a pronounced taste and aroma. It is produced by churning high-fat cream.
- Ultralight, or amateur . This type of oil is characterized by low fat content and high water content.
- Cheese . It is produced from cream, which is obtained by separating whey.
- Separately, cream products with various excipients , such as fruit and berry juices, cocoa, honey, vanillin, are isolated.
The whole assortment of produced oil is combined into two main groups: salted - (sweet or sour cream) cooked with added salt, and unsalted, respectively, without added. Salt also acts as a preservative, but its content should not exceed two percent of the total mass. The uniformity of the ambassador is separately regulated. Quality requirements are enshrined in GOST. Butter on the modern market is also represented by several types of special products:
- Mixed - with the addition of vegetable oil (sunflower, olive, soybean).
- Skim.
- Recombined, based on milk powder.
Features of butter
Cream for such a product is pre-fermented under certain conditions - biological (biochemical) maturation. Pure cultures of lactic acid bacteria are used to prepare the starter culture . In the process of ripening, fermentation of milk sugar occurs. As a result, lactic acid is formed, plasma acidity changes, and aromatic substances (diacetyl, volatile alcohols and esters) accumulate.
The biological maturation of cream for sour cream gives the finished product a characteristic taste and aroma. The use of probiotic lactic acid cultures makes it possible to regulate the fatty acid composition, increase the amount of unsaturated fatty acids, making sour cream butter dietary and beneficial for the body.
Methods for the biochemical maturation of cream
The biological maturation of cream is possible in three ways:
- Long lasting . In this case, fermentation is introduced into pasteurized and chilled cream in the amount of 2-5% of the total mass. The amount depends on its activity and the fat content of the dairy product. Fermentation is carried out at a temperature of 16-20 ° C. Ripening continues until the required acidity increases, after which the cream is left for physical maturation.
- Brief . When using this method, the leaven is introduced after the physical maturation of the cream. The acidity of the required level is achieved by the amount of yeast added.
- Separate method of ripening cream. It involves the introduction of starter culture directly into the reservoir of oil during its processing. Active lactic acid bacteria develop in the plasma of oil in the first days and prevent the development of third-party microflora. The mass fraction of the introduced starter culture is 2.5-3.5%. This method is most often used in the food industry, as it is especially effective in continuous oil production. With this method, the shelf life of the product is increased, its aroma and taste indices are improved, yeast is saved, and productivity is increased.
The technology of production of acid butter
To obtain this type of product, a certain volume of cream of 35% fat is pasteurized at a temperature of 90-95 degrees with a holding time of 10 minutes. After this, the cooled cream is left in special baths for physical maturation. The finished material is heated to the required temperature and whipped in an oil manufacturer. Bifidobacteria, starter cultures, and vegetable oil are introduced into the resulting layer. The resulting mixture is thoroughly mixed for 5-10 minutes at a temperature of 30-32 ° C. The finished product is cooled and packaged. It is believed that the best butter is obtained by harvesting dairy raw materials in February at a stall content of cows.
The peculiar taste of sour butter
The sour cream product differs from the sweet cream counterpart in its characteristic pleasant sour-milk taste and smell. This is due to the presence of vital products of microorganisms present in the sourdough and the oil itself, formed in the process of souring. Previously, biological maturation was carried out by naturally ripening raw cream with the microflora in it. In modern production, cream for sour cream butter is pasteurized, and fermentation is carried out using specially selected cultures of microorganisms, which allows you to change the taste.
Requirements for fermented milk. GOST
According to paragraph 53 of the GOST, butter P 52738-2007, sour cream is a type of oil produced from pasteurized cream with the introduction of lactic microorganisms. Plasma acidity - from 26 to 55. The consistency of sour cream oil at a temperature of 10-12 ° C should be dense and uniform. When cut, the surface should be slightly shiny, seemingly dry, with the smallest single drops of moisture. Color varies from white to light yellow, uniform throughout the mass. The fat content of butter , including sour cream, ranges from 50% to 85% inclusive.
Health product
Dairy butter has become a traditional product in many countries around the world. Recently, there has been a tendency to decrease plasma acidity, which is reflected in a decrease in the apparent characteristic taste. This is largely due to the use of this fermented milk product with dietary and healthy nutrition.