13- practical training Production of sour cream in the traditional way

13- Practical training
Production of sour cream in the traditional way
Purpose of training. Smetana production technology, Smetana consists of studying quality indicators
Sour cream (smetana) is a Russian national product. Fermented cream is a product obtained by pasteurizing sweet cream and freezing it with drops of pure lactic acid bacteria. Fermented cream is distinguished from other fermented milk products by its ability to provide high energy. Positive changes in the protein composition during the preparation of sour cream ensure that this product is digested faster and better in the body than sweet cream.
The quality of fermented cream is evaluated based on organoleptic and physicochemical parameters. According to the requirements of the relevant standards, the consistency of sour cream should be uniform and somewhat thick. The consistency of fermented creams with a fat content of 20, 25, 30% is not very thick, slightly viscous, and air bubbles are allowed to separate to a certain extent. Fermented creams with a fat content of 14% may contain small amounts of protein clots. The consistency of sour cream with 40% fat content should be dense.