Fermented milk cream and its properties

Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality milk dairy products, is encapsulated glob-ule membrane. contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins fatty acids. In addition to its nutritional value, specific short-chain medium-chain acids found are for health as energy source muscle, heart, liver, kid-ney, blood platelets nervous system. addition, these do not pose a risk obesity; they also prevent ulcerative colitis, cancer, atherosclerosis hypertension, increase natural immunity with their anti-inflammatory anti-bacterial effects. Fermented cream, which high content, becoming more popular many countries value use purposes culinary culture. The classification fer-mented creams, production method used starter cultures vary by country. this study, cream produced Turkey world classification, stages, parameters af-fecting sensory tex-tural properties was investi-gated.