Studies on process standardization and organoleptic evaluation of sour cream

Abstract

The present investigation focuses on standardizing the process for preparation of sour cream and its use in different food products. Sour cream was prepared by ripening of cream with the addition of lactic acid bacteria (Lactobacillus acidophilus and Streptococcus lactis) culture. The sensory characteristics of sour cream show that the sample with 6% culture (L. acidophilus & S. lactis) addition had highest overall acceptability and was better than other samples in terms of taste (8.5) and mouthfeel (8.5). Thus sample with 6% culture addition was selected for further research findings. Also, xanthan gum was added to the selected sample in various proportions i.e. 0.1%, 0.2%, 0.3% and 0.4%. The sample with 0.2% gum was rated high for overall acceptability. Hence, the sample of sour cream containing 6% culture and 0.2% gum was selected as the most acceptable. The microbiological characteristics of sour cream indicated that the total plate count of accepted sour cream sample was 2.7x108, 4.3x108, 5.8x108, 7.5x108, 8.6x108 cfu/g for the sample on day of production and 8, 16, 24, 32 days after production respectively. Yeast and mold count was not detected till 8 days of storage period. The coliform was not detected in the sour cream throughout the storage period of four week. Further, the shelf life of sour cream is found to be for four weeks at the refrigerated storage condition .