文章基本信息

标题：The Process to be Applied on Cream Running in Butter
本地全文：下载
作者：Gülderen Oysun ; Sıddık Gönç
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：5
出版社：Association of Food Technology, Turkey
摘要：The fat ratio of cream running in butter must be 40-50% in sweet cream, 30-34% in sour cream. The pasteurization’s norm is between 103-110 ^oC for 90-120 second and when the fat of cream is raised the warning of pasteurization is increased too. The cooling of cream is made with application of cold lukewarm-cold (6 ^oC for 2 hours, 20^o C for 3-4 hours, cooling and storage until 12-13 ^oC) and it could carried out different pasteurization norms in winter and summer’s butter. The biological maturation of cream is made by culture containing S. lactis and S. cremoris and S. diacetylactis bacteria. The aroma components contents of culture must be in 15-30 mg/kg levels. The biological maturation norms and added culture amount must be determined depending on iodine number.