Evaluation of microbiological risks in cream as a raw material for buttermaking

The article presents the research results of studying influence various groups microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria on quality storage capacity cream used as a raw material for buttermaking. objects study were following: before after pasteurization, well pasteurized seeded with testing cultures types spoilage microorganisms. samples stored at temperature conditions 30 ± 1 °C, 10 4 2 °C. To evaluate material, its microbiological physicochemical indicators determined by standardized methods: bacterial number, titratable acidity, oxidative fat phase. Organoleptic characteristics evaluated in terms taste, consistency appearance. Research have shown that greatest risks during are associated lactococci, yeast. Microbiological caused seeding thermophilic streptococcus, genus Bacillus anaerobic Clostridium less significant, which is lack development metabolism these temperatures °C At same time, reason rejection contaminated cultures, primarily decrease organoleptic indicators, an excess number.