Professional paper

Home made sour cream from Bjelovar

Slavko Kirin ; Gundulićeva 4, Bjelovar

Abstract

This paper contains the results of organoleptic properties, chemical composition and microbiological quality investigation samples of home made cream taken from Bjelovar (Croatia) market. The results were compared to research results obtained from other markets, published by other authors. Great variability that results causes unequal quality. More than half of samples (66.7 %) had typical appearance and colour. Cream consistency was different, ranging from typical fluid to thick, with numerous large clot. Odour and taste were unequal, characteristic only in 58.3 % of samples. Acidity and bitternes other samples were notable, odour and taste more or less intensive yeasty. Chemical analyses shows large variability fat content and acidity. Mean value of fat content (26.50 %) was slightly higher than is published by other authors. Same conclusion applies to cream acidity. Microbiological analyses show that the most unallowable were Enterobacteriaceae (58.3 % of samples), Escherichia coli (41.7 % of samples) and Staphylococcus aureus (25.0 % of samples). Microbiological quality is also doubtful because of higher yeasts and mould quantity, which was also concluded by other authors mentioned in this paper. In spite of improvements in comparison to other authors, quality of home made cream from Bjelovar market is still questionable. Therefore should take all measures for improvement primarily in its production and sales.

Keywords

home made sour cream; organoleptic property; chemical composition; microbiological quality

Hrčak ID:

45060

URI

https://hrcak.srce.hr/45060

Publication date:

10.12.2009.

Article data in other languages: croatian

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