Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents

Year 2006, Volume: 4 Issue: 6, 23 - 27, 01.12.2006

Ozgur Ozdemır Ozer Kınık

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

Keywords

Fermented cream, flavour, quality, product development

Bilimsel Makale

Abstract

Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents

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