Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols

The object of research is a sour cream product with the addition phytosterols in terms finished from 0.141 to 1.710 g/100 g product. One most problematic places when using their extremely low solubility water and fats. There are several ways add foods. Direct application represented by suspensions phytosterol nanoparticles. To improve water, converted into form glycosides. fats oils, fatty acid ethers. An important issue development fermented milk products effect on homogeneity system, fermentation process, final properties During study, introduction pre-esterified as substitute for fat melting point 32–34 °C milk-fat mixtures. Milk-fat mixtures various compositions were study acidity during fermentation. was replaced vegetable 25, 50, 75 %. content lactic bacteria determined organoleptic parameters compared. results show that fermenting 14 hours, required pH 4.2 4.6, titratable 76 79 °T achieved at 12 hours. Phytosterols did not harm rate, after process worsen taste appearance This provides opportunity obtain high-quality additional properties. corresponds standard cream. advantages such ability integrate new production system without significant changes technology equipment.