Influence of microbiological risks on the quality of recombined butter

Abstract

The article provides the results of studies on the influence of microbiological risks caused by the used raw materials and the technological modes of manufacture on the quality and storage capacity of recombined butter. The objects of study were the following: butter - raw material; fat mixture before and after pasteurization; butter made according to the recombination scheme using pasteurization and without pasteurization of the normalized fat dispersion. Samples were stored at temperature conditions (3±2) °C, (10±1) °С, and (25±1) °С. Microbiological, organoleptic and physicochemical indicators were determined by standardized methods to assess the quality and storage capacity of the butter. The results of the research have shown that microbiological risks in the manufacture of recombined butter are due to the quality of raw materials, compliance with technological parameters of manufacture, sanitary and hygienic conditions of production, and temperature conditions for storing butter.