THE QUALITY AND STORAGE STABILITY OF BUTTER MADE FROM SOUR CREAM WITH ADDITION OF DRIED SAGE AND ROSEMARY

Abstract

The aim of the present study was to assess the storage stability of butter made from sour cream with 2% addition of dried herbs: sage or rosemary. Pasteurised cream was acidified with FL-DAN DVS culture (Chr. Hansen). The analyses were done after production as well after cold storage and comprised: acidity of butter plasma, fat acidity, iodine number, peroxide number, TBA test, Kreis test. Directly after production butter samples were subjected to sensory assessment as well as analysis for fundamental chemical composition. Addition of herbs had a significant effect on the butter composition as well as acidity of its plasma. The notes from the sensory assessment for all products exceeded 4 pts and the differences between the results were insignificant. The results of chemical analyses suggest that addition of rosemary herb was more effective in retardation of lipolysis than supplementation with sage, but both supplemented products were less stable during storage than the control sample.