Journals / Akademik Gıda / 2006 / Cilt: 4 - Sayı: 6
Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents
- Journal
- Akademik Gıda
- Pages
- 23–27
- DOI
- —
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