BIO Web Conf.
Volume 46, 2022International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
|Number of page(s)||6|
|Published online||22 April 2022|
Influence of microbiological risks on the quality of recombined butter
All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of Federal State Budgetary Scientific Institution “V. M. Gorbatov Federal Research Center for Food Systems” RAS, 19,Krasnoarmeisky blvd, Uglich, Yaroslavl region, 152613, Russia
* Corresponding author: firstname.lastname@example.org
The article provides the results of studies on the influence of microbiological risks caused by the used raw materials and the technological modes of manufacture on the quality and storage capacity of recombined butter. The objects of study were the following: butter - raw material; fat mixture before and after pasteurization; butter made according to the recombination scheme using pasteurization and without pasteurization of the normalized fat dispersion. Samples were stored at temperature conditions (3±2) °C, (10±1) °С, and (25±1) °С. Microbiological, organoleptic and physicochemical indicators were determined by standardized methods to assess the quality and storage capacity of the butter. The results of the research have shown that microbiological risks in the manufacture of recombined butter are due to the quality of raw materials, compliance with technological parameters of manufacture, sanitary and hygienic conditions of production, and temperature conditions for storing butter.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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