Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions

Abstract

Background. Goat milk differs from cow's milk in terms of higher digestibility, expressive alkalinity, higher buffering capacity and special nutritional properties. Among the wide range of dairy products the leading place is occupied by butter. Research aimed at creating its varieties with moderate calories and high physiological value with attractive organoleptic characteristics that meet the modern concept of healthynutrition is relevant. High-quality butter from goat's milk can be produced only with the use of biotechnological approaches, aiming at enhancing sensorial parameters and increasing the content of fatty acid components.

Objective. We aimed to develop the technology of goat's sour cream butter production.

Methods. The technological stages of making sour cream butter from goat's milk were developed. Determination of physical, chemical and microbiological parameters of the finished product was carried out in accordance with generally accepted techniques.

Results. The developed technology involves fermenting goat's milk sour cream with a bacterial preparation, activated in whey infusions of medicinal herbs. We used the bacterial preparation "KVM-P" containing Lactococcus lactis ssp. lactis biovar. diacetilactis, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, and made ex tempore whey infusions of medicinal herbs: nettle (Urtіca dіoіca), mint (Mentha aquatica) and amaranth (Amaranthus cruentus). Activation of the bacterial preparation "KVM-P" in the infusion of medicinal herbs has reduced the duration of its dissolution to 20–30 minutes instead of 3–4 hours (as envisaged by traditional technology). Enrichment of butter with the components of herbal whey infusions increased the content of dry milk residue of the product, which led to increase in butter yield from every 100 kg of cream up to 0.8 kg. Produced products were analyzed by acid number of fatty phase, content of low molecular weight fatty acids lactic and lactobacillales count. The content of lactobacilli (CFU/g) in the experimental batches of butter was 1.3–2.5 times higher compared to the control sample. The slightly lower number of microbiota in the experimental batch of butter, produced using an infusion of mint leaves, is due to its bacteriostatic effect on microorganisms. During storage of the experimental batches of butter for 30 days at the temperature of 4 °C, the peroxide value was 0.3 mmol/kg ½ O. In control samples of the product, this rate was 2 mmol/kg ½ O, which indicates the increased resistance of the experimental batches of butter to oxidation of fat during storage. Organoleptic parameters of the experimental samples of butter met the requirements of state standards. The taste and smell of goat’s sour cream butter were weak.

Conclusions. We developed technology of production of sour cream butter from goat's milk which is based on the use of activated bacterial preparation of herbal whey infusions. This technology significantly reduces the taste and smell of goat fat and prolongs the shelf life.