There were significant differences in total solids, fat contents, diacetyl and total free fatty acids value of cream samples made with different fat content p
📌 3 Key Takeaways
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Objective & Hypothesis:Cultured cream samples were produced using with starter culture and cream in different fat contents, packed in polyethylene containers, and stored 10 d in a refrigerator at 41 C.
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Key Findings & Data:Some physico-chemical, microbiological and sensory properties of the samples were monitored after at 1 and 10 d of ripening.
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Conclusion & Impact:There were significant differences in total solids, fat contents, diacetyl and total free fatty acids value of cream samples made with different fat content p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fermented cream · flavour · quality
Abstract
Cultured cream samples were produced using with starter culture and cream in different fat contents, packed in polyethylene containers, and stored 10 d in a refrigerator at 41 C. Nine different treatments of sour cherry SC or cacao sauce CS were applied in the production. Some physico-chemical, microbiological and sensory properties of the samples were monitored after at 1 and 10 d of ripening. There were significant differences in total solids, fat contents, diacetyl and total free fatty acids value of cream samples made with different fat content p
Özet
Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents
OZDEMIR, O., KINIK, O. (2006). Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents. Akademik Gıda, Cilt: 4 - Sayı: 6, 23–27. https://ajindex.com/articles/454922
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