Effect of processing and cream quality on protein profile and rheological properties of set and stirred sour cream
Year: 2025
Type: article
Abstract: ABSTRACT This study aimed to investigate the effect of the growth of psychrotrophic bacteria in cream and different processing parameters on sour cream quality. Fresh cream was incubated with a proteolytic strain of Pseudomonas trivialis and incubated for 0 and 6 days at refrigerated temperature before production of sour cream. Two types of sour cream (set and stirred) with 35% fat were produced. The set-type sour cream was produced using two-stage homogenisation (50bar/30bar) and two incubation temperatures (21 and 25 °C), while the stirred-type sour cream was produced using one- or two-stage homogenisation (50bar and 50/30bar, respectively) and only one incubation temperature (23 °C). Protein profiles, free amino acids, viscosity, and gel structure were analysed. An increase in incubation time of approximately 3 hours for both types of sour cream, as well as an effect on the free amino acid and protein profiles, was detected for the products made from low-quality cream. Low-quality cream significantly affected the viscosity in the set-type but not in the stirred-type sour cream, while the two-stage homogenisation impacted the viscosity in the stirred-type sour cream. The gel structure was significantly impacted when low-quality cream was used, and changes in aggregates were observed when a higher incubation temperature and two-stage homogenisation were used. The results presented here indicate that high-quality raw material is essential for the quality of the final product. However, we also showed that adjusting the processing could overcome the quality issue originating from low-quality raw milk.
Source: International Dairy Journal
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,290
Award: G7258595606
OpenAlex ID: W4411049202